THE RECIPE: If you’re using fresh corn, grill until lightly charred. If using frozen corn, sauté it in a little oil over medium heat for about 4 minutes, until warmed through and lightly golden. Heat a little oil in a skillet over medium heat. Add the crushed walnuts and toast for about 3 minutes, stirring frequently so they don’t burn. Set aside. In a small bowl, mix the pesto and olive oil until combined. Add the arugula, tomatoes, corn, chopped dates, avocado, and goat cheese to a large bowl or serving platter. Drizzle with the pesto dressing and toss gently to coat. Top with the toasted walnuts and serve as a side or enjoy all on its own. I made mine alongside steak and roasted veggies for the perfect summer dinner!