Arugula, Corn and Herb Salad
from New York Times Cooking
Vegetarian Gluten-free
- 0.500 Teaspoon Dijon mustard (Wiki) Explore
- 0.250 Cup Extra virgin olive oil (Wiki) Explore
- 1.000 large ear Corn (Wiki) Explore
- 1.000 Ounce Parmesan (Wiki) Explore
- 1.000 small clove Garlic (Optional) (Wiki) Explore
- 1.000 Tablespoon Sherry vinegar (Wiki) Explore
- 1.000 Teaspoon Balsamic vinegar (Wiki) Explore
- 2.000 Ripe tomatoes (Wiki) Explore
- 2.000 Tablespoon Fresh herbs (Wiki) Explore
- 6.000 Ounce Baby arugula (Wiki) Explore
- Salt and pepper (Wiki) Explore