Corn, Fennel, Chive and Arugula Salad with Feta Cheese and Toasted Walnuts

-Take the kernels off of 2 ears of sweet corn.
-Cut 1 fennel bulb in half the long way and then cut each half the short way into thin half moon shape pieces.  
-Chop up a handful of chives.  
-Cut ½ pint of Sungold cherry tomatoes in half or chop 2 slicing tomatoes into large chunks.
-Wash and spin dry 1 bunch of arugula.
-Put the corn, fennel, tomatoes and chives.
-Toss the salad with 3 TBS olive oil and some salt and pepper.
-Then add 2 TBS red wine or Balsamic vinegar and toss again.  
-Lightly toast ¼ cup raw walnut pieces.
-Mound the arugula in a bowl and then heap the tomatoes etc. on top of it.
-Sprinkle on the nuts and add ¼ cup crumbled Feta Cheese.