8 oz 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 oz goat cheese, sliced

8 oz small yellow Finnish potatoes or small red potatoes 3 cup s fresh corn kernels (about 4 ears) 2 cup s 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 cup s arugula, trimmed 1/2 cup torn fresh basil leaves 2 oz goat cheese, sliced

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. Spirnkle with basil; top evenly with goat cheese.