• 6 cups (lightly packed) fresh arugula (about 4 ounces)
  • 1 1/2 cups (lightly packed) fresh lettuce leaves
  • 1 1/2 cups corn kernels (cut from about 2 small ears)
  • fresh herbs, to taste
  • 1 cup halved cherry tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 2 1/2-ounce piece Parmesan cheese
Toss first 5 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat. Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.