Corn Tomato Avocado Salad

Ingredients

• 4 ears fresh corn, shucked
• 1/4 Cup extra-virgin olive oil
• 2 tablespoons sherry-wine vinegar
• 1 Pinch sugar
• Coarse salt and freshly ground pepper
• 1 large yellow tomato, cored and cut into 1/4-inch dice
• 1 large red tomato, cored and cut into 1/4-inch dice
• 1/4 Cup loosely packed fresh basil leaves, coarsely chopped
• 1 avocado, cut into 1/4-inch dice
• 8 cups (3 bunches)arugula, stems removed
• 2 ounces ricotta salata cheese

Directions

• Prepare an ice bath; set aside.
• Cover, and bring a large pot of cold water to a boil over high heat.
• Add corn, and let simmer, uncovered, until just tender, about 2 minutes.
• Drain the corn, and transfer to the ice-water bath. When cool, remove from the ice bath. Using a large knife, remove kernels; set aside.
• In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper; set aside.
• In a large bowl, combine corn, tomatoes, and basil. Drizzle with half of the dressing, and toss to coat.
• Gently fold in the diced avocado.
• Place arugula in a medium bowl.
• Drizzle with remaining dressing, and toss to coat. Transfer to a large platter.
• Arrange vegetable mixture over arugula.
• Shave ricotta salata over salad. Serve immediately.