This salad is so fresh and delicious, I made it three nights in a row. The fresh dill at the farmer's market was begging for some attention, and I'm a sucker for little gems, so that was a no brainer. The rest just came to me as I was perusing the Saturday goodies. One night, I used avocado instead of the green beans, and that was yummy, too. A great accompaniment to whatever you happen to be grilling this 4th. Have a great holiday and don't forget to back up!
1/4 cup EVOO
1/4 cup white wine vinegar
1 Tbsp dijon mustard
1 tsp Italian herb seasoning
fresh ground pepper to taste
Combine ingredients in a jar and shake vigorously. This will probably be more than you need, but keep it around, you may want to make it again and again!
4-5 handfuls little gems
1 cup blanched green beans, cut into 1-2" pieces (or 1 chopped avocado)
kernels of one ear of fresh corn (no need to cook it if it's fresh and in season)
2 Tablespoons of chopped fresh dill
1 cup baby heirloom tomatoes, sliced in half
2oz goat cheese, crumbled
Combine ingredients in salad bowl and toss with dressing.