2 tablespoons dijon mustard |
2 tablespoons sherry wine vinegar |
1 tablespoon lemon juice |
10 tablespoons extra virgin olive oil |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
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 water packed fresh mozzarella cheese sliced |
