INGREDIENTS
6 cups
Arugula
1/2 cup
Basil, fresh leaves
3 cups
Corn, fresh kernels
8 oz
Finnish potatoes or small red potatoes, small yellow
1 1/2 cups
Red bell pepper
1/4 cup
Shallots
2 cups
Tear-drop cherry tomatoes, assorted
1 tbsp
Dijon mustard
3 tbsp
White balsamic vinegar
1/4 tsp
Black pepper
1/2 tsp
Kosher salt
3 tbsp
Olive oil, extra-virgin
2 oz
Goat cheese