TRI COLOR SALAD (Adapted from Martha Stewart)

2 TBSP red-wine vinegar
1 TBSP extra-virgin olive oil
2 TBSP grated Parmesan
1 tsp honey
2 cups corn kernels (from 3 ears corn)
1/2 English cucumber, sliced into 1/4-inch half-moons
1 small head radicchio, cut into 1-inch pieces
Coarse salt and ground pepper

In a large bowl, whisk together vinegar, olive oil, Parmesan, and honey. Add corn, cucumber, and radicchio; toss to combine. Season with salt and pepper and serve.