In a medium pan, high heat, melt butter and saut corn until its golden brown. Salt and pepper for flavor. Turn off the heat and let it cool.
In a small pan, low heat, toast pecan nuts. 5 minutes and let them cool.
Scoop watermelon into a round shape with a scooper. Save any juice from watermelon while you cutting. Needing about 2 TBSP for dressing.
Slice dried apricots
Wash and spin the arugula with salad spinner (if you have one). Its important that arugula is not wet.
Add watermelon and apricots
Add goat cheese and pecan nuts and corn.
Making a dressing. In a small bowl, add 2 TBSP saved watermelon juice, olive oil and salt and pepper. Mix them well.
