Garden Bounty Fontina Salad Recipe

Ingredients

• 4 cups torn arugula
• 1 1/2 cups cherry tomatoes, cut in half
• 6 oz fontina cheese, cubed
• 2 small zucchini, cut in half lengthwise, then sliced
• 2 ears fresh sweet corn, cooked, corn cut off, ears discarded
• 1 small cucumber, peeled, seeded, diced
• 1/2 cup walnut halves, toasted
• 1/4 cup olive oil
• 2 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon coarse ground black pepper