To char corn, place ears of corn, brushed with olive oil directly onto an indoor or outdoor grill/pan. Use tongs and turn until you get charred kernels. Remove and let cool. In a large salad bowl, layer the arugula leaves, strawberries, blueberries, charred corn, feta cheese and glazed pecans.
To prepare dressing, place olive oil, vinegar, mustard, honey, salt and pepper into a mason jar. Close with lid and shake for a minute, or until emulsified.
Drizzle desired amount of dressing over salad and serve.