Sweet Corn, Radish and Arugula Salad with Blue Cheese and Toasted Walnuts
-Husk 2 ears of sweet corn, then cut the kernels off the cob.
-Slice ½ bunch of Pink Beauty radishes into thin rounds.
-Wash and spin dry 2 bunches of arugula.
-Put the arugula in a bowl and top with the corn and radishes.
-Lightly toast ¼ cup raw walnut pieces.
-Toss the salad with 3 TBS olive oil and some sea salt and pepper.
-Add 2 TBS Balsamic vinegar and very lightly toss again.
-Sprinkle on the nuts and add ¼ cup crumbled blue cheese (or Parmesan) and some cherry tomatoes (optional).