1 Cook oats according to the package directions, I like to use broth for more flavor. I also use less than the recommended liquid because I like mine al dente.
2 Meanwhile, wash cherries, corn, chives and arugula. Chop only 2 cups of the arugula and chop chives. Pit and slice cherries in half. If using fresh corn on the cobb, slice the kernels off the cobb.
3 While oats are cooking, sauté corn kernels using veggie broth until golden. Remove from heat.
4 Make Maple Miso Balsamic Dressing if haven’t already.
5 When oats are done cooking, place in a large bowl and fluff with fork. Add corn, cherries, the 2 cups of chopped arugula, pine nuts and chives and mix well.
6 To assemble, place 1 cup of leftover arugula in each plate, top with oat mixture and drizzle with maple miso balsamic dressing.
