Sweet Corn, Radish and Arugula Salad with Blue Cheese and Toasted Walnuts

-Husk 2 ears of sweet corn, then cut the kernels off the cob.

-Slice ½ bunch of Pink Beauty radishes into thin rounds. 

-Wash and spin dry 2 bunches of arugula. 

-Put the arugula in a bowl and top with the corn and radishes.

-Lightly toast ¼ cup raw walnut pieces.

-Toss the salad with 3 TBS olive oil and some sea salt and pepper. 

-Add 2 TBS Balsamic vinegar and very lightly toss again. 

-Sprinkle on the nuts and add ¼ cup crumbled blue cheese (or Parmesan) and some cherry tomatoes (optional).