Summer salad with utility vinaigrette

Measure the champagne vinegar, white distilled vinegar, sugar, salt, whole grain mustard and shallot into a high-side container.

Spin with an immersion blender until the shallot and mustard are well broken down.

Stream in the neutral oil with the blender spinning to emulsify, then spin another 15 seconds so the mustard is fully pureed for stability.

Husk the sweet corn and slice the kernels off the cob with a chef's knife; use them raw.

Trap the cherry tomatoes between two deli container lids and cut them all in half with a serrated knife.

Shave the cucumbers into thin coins, about a sixteenth of an inch, on a Japanese mandolin, and shave the half bulb of fennel slightly thinner.

Toast the pine nuts on a small sheet tray in a 350F oven about 15 minutes to a gentle browning; they burn fast on the stove top.

Lop off the fibrous tops of the escarole and chop the sweeter tender core into large chunks; put a handful in the bowl.

Add a large handful of raw corn, the tomato halves, the cucumbers and a generous sprinkle of shaved fennel.

Tear in the basil and the cilantro.

Add a handful of large feta cubes, at least 15.

Add a small pinch of salt and a few hefty tablespoons of the vinaigrette and toss with the same spoon to coat lightly.

Add a handful of arugula last and toss very gently so the dressing stays unevenly spread.

Garnish with more feta, the toasted pine nuts and one more spoonful of dressing.