Ruth's Chris Harvest Salad

1 cup roasted corn
1 head red leaf lettuce, washed and dried
1 small red onion, sliced thin
3 tomatoes, cut into chunks
1 cup dried cherries
1 cup glazed pecans
8 sliced cooked bacon, crumbled
1/2 cup goat cheese crumbled into dime size balls
vinaigrette dressing (recipe follows)

1. Spread frozen corn kernels on a greased cookie sheet single layer. Bake in 400 degree oven for 5 minutes or until toasted brown. Let cool.
2. In large bowl, break lettuce into bite size pieces. Add corn, onion, tomatoes, cherries, pecans, and bacon. Toss.
3. Just before serving add goat cheese and toss with vinegarette dressing.

Vinaigrette Dressing:

1/4 cup apple cider vinegar
3 teaspoons brown sugar
2 Tbls. Dijon mustard
1/2 cup olive oil

1. In mason jar with lid, place all ingredients and shake until combined.