Warm Shrimp & Arugula Salad

Ingredients

  • 12 cups loosely packed arugula leaves
  • 2 cups loosely packed fresh basil leaves, torn if large
  • 1 1/2 cups fresh corn kernels, (from about 2 ears)
  • 1 1/2 cups cherry tomatoes, or grape tomatoes, halved
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons balsamic vinegar
  • 2 teaspoons grainy mustard
  • 1/2 teaspoon kosher salt, divided
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails removed if desired
  • 2 cups herb-garlic croutons, preferably whole-grain (optional)
  • Freshly ground pepper, to taste
  • 1/2 cup grated Asiago, or Parmesan cheese

Description

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