INGREDIENTS:
1 teaspoon Dijon mustard
3 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
Salt and pepper
4 ears corn, grilled
1 pound green beans, blanched and cooled
1 pint cherry or grape tomatoes, halved
1/2 red onion, thinly sliced
1 cup basil leaves, thinly shredded
4 ounces ricotta salata, shaved
METHOD:
Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.
Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion and basil. Drizzle vinaigrette over and toss to combine. Top with ricotta salata and serve.
NUTRITIONAL INFO:
Per Serving: 160 calories (90 from fat), 9g total fat, 2.5g saturated fat, 5mg cholesterol, 210mg sodium, 16g carbohydrates, (4g dietary fiber, 4g sugar), 4g protein.
SPECIAL DIETS:
Gluten Free, Vegetarian, Sugar Conscious, Wheat Free
