Preheat the oven to 450 degrees F.
Put the bacon in a small skillet and cook over medium heat until rendered and just crisp
and not black, about 8 minutes. Transfer to a paper towel to drain
. Reserve some of the bacon fat.
Brush the corn lightly with the bacon fat and put on a baking sheet. Roast
, turning once or twice, until the some of the kernels get a little burnished, 15 to 20 minutes. Cool. (Alternatively, the corn can be cooked on a hot grill
for about 10 minutes).
and chunk up the tomatoes
- it's kind of great if they aren't all uniform. Put the pieces into a big salad bowl and season with salt and pepper. Don't be shy - tomatoes come alive with salt and pepper. Strip the leaves off the thyme
sprigs right into the tomatoes. Toss together lightly and set aside to get juicy.
Whisk the vinegar, mustard, 1/4 teaspoon salt and some pepper in bowl. Gradually whisk
in the olive oil to make a smooth dressing
Slice the kernels off the cobs add to the salad with the bacon. Add the arugula, season with salt and pepper and toss lightly to combine. Serve.