-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.