Ingredients
2 tablespoons Dijon-style mustard
2 tablespoons sherry wine vinegar
1 tablespoon lemon juice
10 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste
1 ear of corn, blanched, cooled and kernels cut from cob
1/4 cup finely chopped red onion
1 tablespoon chopped Italian parsley
Butter lettuce leaves
1 bn asparagus tips, blanched and cooled
2 mediums zucchini, thinly sliced on the diagonal
2 yellow squash, thinly sliced on the diagonal
4 smalls tomatoes, cut into wedges
1 medium orange bell pepper, cut into thin strips
3/4 pound mozzarella (fresh, water pack type)
Preparation
1
* Note This is not the firm form of mozzarella used for pizza. This is the fresh, moist form also called "water-pack" mozzarella that usually comes in 4- or (8-ounce) balls.
2
* To make dressing In a small bowl, whisk together mustard, vinegar and juice. Slowly whisk in oil until emulsified. Season with salt and pepper.
3
In another bowl combine corn, onion and parsley with 2 tablespoons of the dressing; set aside relish and remaining dressing.
4
* Assemble salads Line 4 dinner plates or large platter with lettuce leaves.
5
In bundles, decoratively arrange vegetables on greens. Drizzle remaining dressing over greens and vegetables. Place cheese slices in center of plates.
6
Sprinkle relish over cheese and vegetables. Serve immediately.
7
Serves 4.
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