Golden Corn Salad with Fresh Basil

• 8 ounces small yellow Finnish potatoes or small red potatoes
• 3 cups fresh corn kernels (about 4 ears)
• 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
• 1 1/2 cups chopped red bell pepper
• 1/4 cup minced shallots
• 3 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 6 cups arugula, trimmed
• 1/2 cup torn fresh basil leaves
• 2 ounces goat cheese, sliced

Preparation:

• 1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
• 2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.