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Fresh Mozzarella Salad




Source of Recipe


Mai


List of 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 pound mozzarella (fresh, water pack type*) cheese, sliced (use more if you prefer)



Recipe



To make dressing, in a small bowl whisk together mustard, vinegar and juice. Slowly whisk in oil until emulsified. Season with salt and pepper. In another bowl combine corn, onion and parsley with 2 tablespoons of the dressing; set aside relish and remaining dressing. To assemble salads, line 4 dinner plates or large platter with lettuce leaves. In bundles, decoratively arrange vegetables on greens. Drizzle remaining dressing over the greens and vegetables. Place cheese slice