Toss the vine tomatoes in olive oil and season with a pinch of salt
Place tomatoes on a baking sheet and bake at 350 for 20 mins
While the tomatoes cook make the dressing by whisking the dijon, white balsamic, maple, chives, salt, pepper and crushed red pepper together
Then slowly stream in the olive oil until it begins to emulsify
Set the dressing aside while you finish the salad
Cook the bacon or pancetta in a large skillet and set aside
Remove the corn off 2 ears of corn and transfer to the skillet you cooked the bacon in
Season the corn with a pinch of salt and a few chives and cook 3 mins
Set the corn aside and let it cool
Add the corn, tomatoes, bacon, red onion, and basil to a bed of fresh arugula and toss in the dressing
Top with the pancetta or bacon, freshly grated parmesan cheese and an avocado