In a mixing bowl whisk olive oil, lemon juice, balsamic vinegar, and black pepper. Stir in shallots.
In a large bowl add arugula. Add corn, cherry tomatoes, pear, walnuts and parmesan cheese.
Pour the dressing over just before serving. Drizzle glaze on top.
Buy the triple-washed baby arugula so you save time washing and drying the leaves. I get mine from Whole Foods
Unlike most salads, I do not mix in the dressing. Simply drizzle it all over and as you pick up the salad with a pair of tongs the dressing will seep drown into the arugula. This also keeps the arugula fresh and prevents wilting for a longer time
Want to make just for 1 or 2 servings? Build the salad directly on serving plates. Drizzle the dressing over and keep the leftovers to use during the next few days. Ingredients will stay good in the refrigerator for 2 to 3 days.
Making ahead? Keep the salad and the dressing separate and pour the dressing over just before serving