Sweet Corn, Cucumber, Fennel and Arugula Salad with Blue Cheese and Toasted Walnuts
-Cut 1 cucumber in half the long way and scoop out the seeds with a teaspoon.
-Cut the cucumber into half moon shape pieces.
-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 very thin half moon shape pieces.
-Chop up a handful of basil leaves.
-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 arugula in a bowl and top with the cucumbers, corn, fennel, tomatoes and basil.
-Lightly toast ¼ cup raw walnut pieces.
-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.
-Sprinkle on the nuts and add ¼ cup crumbled Blue Cheese.