In a small glass jar, combine the extra virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper. Shake until emulsified.

Char the corn in a dry skillet over medium-high heat for three minutes if desired.

In a large serving bowl, combine baby arugula and chopped romaine.

Add halved cherry tomatoes, sliced cucumbers, and thinly sliced red onions evenly over the greens.

Sprinkle charred corn, crumbled feta cheese, and toasted pine nuts on top.

Drizzle the dressing over the salad and toss gently to coat.

Taste and adjust seasoning if necessary. Serve immediately.