Fruit Infused Thanksgiving Salad

How to Roast Your Own Corn:

1. Using a sharp knife, slice the corn kernels off the raw cobs.
    
2. In a sauté pan, heat up 1 tablespoon of butter, 1 tablespoon of olive oil, and minced garlic- stir constantly for 20 seconds.
    
3. Add the corn and stir occasionally until tender, turning golden brown- about 5 minutes.
    
4. Remove excess oil, and set aside to cool.

Preparing the Salad:

1. Place prewashed arugula and baby field greens in large serving bowl.
    
2. Toss in roasted corn, golden raisins, sliced apples, dried cranberries- toss all together.
    
3. Toss walnuts on top of salad.
    
4. Sprinkle in desired about of crumbled goat cheese.

Preparing the Dressing:

1. Cut lemon in hlaf lengthwise.
    
2. Deseed the lemon.
    
3. Sqeeze lemon juice into small mixing bowl.
    
4. Mix in oliveoil and whisk.

Toss the Salad:

1. When ready to serve toss the dressing into the salad, sprinkle with freshly ground black pepper if desired.