Ingredients

1/2 C plus 1 t olive oil

1/4 C balsamic vinegar

3 T chopped fresh basil

2 plum tomatoes, halved, seeded, diced

2 lg garlic cloves, minced

3/4 t fresh rosemary

2 ears corn, husked

4 oz. arugula

4 plum tomatoes quartered

1/4 C pecans, toasted

shaved parmesan cheese

Preparation

  1. Whisk first 6 ingredients. Season to taste with salt and pepper.
  2. Grill corn and cut kernels off cob. Place in large bowl.
  3. Add arugula, tomatoes, and pecans to bowl with corn. Toss with enough dressing to coat. Garnish with shaved parmesan.