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.