1 bunch radishes, washed, trimmed and cut into chunks or wedges

2 ears corn, shucked and grilled, kernels removed

4 c. baby arugula, washed and spun dry

2 T. white balsamic

1 small shallot, minced

1/3 c. olive oil

salt & pepper

Toss arugula, radishes & corn kernels together in a large bowl or on a serving platter.  Place shallot and vinegar together in a small bowl.  Slowly drizzle in the olive oil in a thin, steady stream, whisking constantly until emulsified.  Drizzle over salad and toss to coat evenly.  Season to taste with salt and pepper.