Extra virgin olive oil

Salt and freshly ground pepper

2 cups absolutely fresh corn kernels (about 3 ears)

3 cups packed arugula

1 1/2 teaspoons coarsely chopped fresh oregano

About 1/2 cup Whole Citrus Vinaigrette

1/2 pound Pecorino Romano cheese

Whole Citrus Vinaigrette

2 lemons

1/2 navel orange or 1 small orange

1 shallot

1 1/2 cups pure olive oil

1 tsp. salt

1/2 tsp. freshly ground pepper

Juice the lemons, orange and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate. Can be kept for up to 3 days. You should have about 2 cups.

Salad assembly

In a non-reactive mixing bowl, combine the corn, arugula and oregano. Add the vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly.

Serves 4