Little Gem Salad with Fresh Dill, Green Beans, Baby Heirlooms and Corn

I finally got my computer back. What an ordeal. I still have to install a bunch of apps over the next week or so, but luckily my data was recovered. Time to implement a serious back up regimen. Anyway, I've got a back log of recipes, many of which were special requests, so stay tuned and thanks for being patient.

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!

Dressing

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!

Salad

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.

Serves 4