Garden Bounty Fontina Salad

Garden Bounty Fontina Salad
salad;
4 cups torn arugula
1 1/2 cups cherry tomatoes cut in half
6 oz fontina cheese cubed
2 small zuchinni (cut in half lengthwise, then sliced)
1 1/2 cups frozen corn, cooked, cooled
1 small cucumber, peeled, seeded, diced
1/2 cup walnut halves toasted
dressing;
1/4 cup olive oil
2 Tbsp sherry vinegar
2 tsp dijon mustard
1/4 tsp salt
1/8 tsp ground pepper
In a 3 quart bowl, layer salad ingredients in order listed. In a small jar with a tight fitting shake dressing. Pour over salad and serve immediately. Or cover and refridgerate seperately for up to 4 hours, toss together just before serving.
*came from Pilsbury fast and fresh salad cookbook.