Fresh Mozzarella Salad with Avocado Roasted Corn and Grape Tomatoes

Fresh Mozzarella Salad with Avocado Roasted Corn and Grape Tomatoes

1

4 ears sweet corn, in the husk

½ pound fresh mozzarella cheese, cut into ¼ inch cubes

2 ripe avocados, halved, peeled, and cut into ¼ inch cubes

½ pint grape tomatoes halved

8 to 10 fresh basil leaves, cut into thin strips

Salt and freshly ground black pepper

Several handfuls of baby greens

1/3 cup red wine vinegar

2 teaspoons Dijon mustard

Grated zest and juice of 1 lemon

2 or 3 fresh basil leaves, cut into strips

2 tablespoons chopped oregano

2 tablespoons chopped parsley

¾ cup olive oil

Salt and freshly ground black pepper

1. Preheat the oven to 400ºF.

2. Soak the corn in a sink or bowl full of cold water for 10 to 15 minutes.

3. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender.

4. Cool to room temperature; then pull off and discard the husks and silks.

5. While the corn is cooling, in a small bowl, combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley.

6. Slowly whisk in the oil. Add salt and pepper to taste.

7. When cooled cut the kernels into a large bowl.

6. Add the cheese, avocado, tomatoes, basil, salt, and pepper to the corn.

7. Drizzle with ½ cup vinaigrette and toss gently.

8. Be careful not to over mix or to mash the avocado.

9. Add more salt, pepper, or vinaigrette to taste.

10. Serve on a bed of greens.