Arugula Goat Cheese Corn Salad

Christine came over from work one night last week because she had a meeting in the city the next day and Kerry had just shared this recipe with me.  It looked so good and so easy that I thought I would have it to accompany grilled salmon.  The salmon recipe follows.  This salad is delicious with the freshest summer ingredient and light dressing.

4 tablespoons olive oil, divided
5 ears sweet corn, husked and cut off cob (Paul did this part)
3 green onions, sliced
2 cups grape tomatoes, quartered
1 cup goat cheese, crumbled
4 cups arugula, chopped
Juice of half of a lemon
2 Tablespoons white wine vinegar

Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat.  
Add corn and cook until slightly charred.  Remove from heat and let cool.

In a large bowl add cooled corn, green onions, tomatoes, goat cheese and arugula.  Squeeze lemon juice over the corn mixture and add white wine vinegar and remaining olive oil.  Stir gently to combine.  Season to taste with salt and pepper.