Tomato, Corn and Blue Cheese Salad

2 tablespoons red wine vinegar

1 teaspoon whole grain mustard

1 shallot, minced

1 jalapeño, diced

1/4 cup olive oil

1 cup corn kernels, thawed if frozen 

1 cup halved cherry tomatoes

1/2 cup crumbled blue cheese

2 tablespoons chopped basil 

3 cups baby arugula 

In a large bowl, whisk together vinegar, mustard, shallot, jalapeño and olive oil to mix. Season with salt and pepper.

Heat a skillet over medium high heat until hot but not smoking. Add corn in a single layer and let sit until charred on one side. Toss and add to bowl with dressing. Add tomatoes, blue cheese, basil and arugula and toss to mix. Season generously with salt and pepper. Serve immediately.