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 bunch Asparagus tips, blanched and cooled
2 Medium zucchini, thinly sliced on the diagonal
2 Yellow squash, thinly sliced on the diagonal
4 Small tomatoes, cut into wedges
1 Medium orange bell pepper, cut into thin strips
3/4 to 1 pound Fresh, water-packed type Mozzarella cheese, sliced (use more if you prefer)

Description

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