Corn And Arugula Salad

By Sunset
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1/4 cup cider vinegar

3 tablespoons minced shallots

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 cup olive oil

4 cups fresh corn kernels (from 4 or 5 ears; see notes)

12 ounces radishes, rinsed, trimmed, and thinly sliced

5 ounces baby arugula leaves (about 8 cups), rinsed and crisped

2 teaspoons coriander seeds

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