Vegetable and Herb Chopped Salad

Serves 8

DRESSING

1⁄3 cup good quality balsamic vinegar

1 tablespoon fresh lemon juice

2 garlic cloves, peeled and crushed

1 tablespoon chopped fresh dill

2 teaspoons Dijon mustard

½ cup extra-virgin olive oil

1½ teaspoons kosher salt

Pinch freshly ground black pepper

SALAD

1 cup green beans, cut into 1-inch pieces

Kernels from 2 ears corn

2 heads romaine lettuce or a mixture of romaine and radicchio, chopped

1 English cucumber, peeled, seeded and chopped

2 tomatoes, chopped

1 carrot, peeled and chopped 2 tablespoons each fresh cilantro (or parsley), mint and basil, roughly chopped, plus whole leaves for garnish

8 ounces goat cheese or grated cheddar cheese (optional)

DIRECTIONS

Place all the dressing ingredients in a blender and blend until smooth and emulsified.

Bring a large pot of water to a boil and add 1 tablespoon salt. Once the water boils, add the green beans and corn and cook for 2 minutes. Drain and run cold water over the vegetables to stop the cooking. Drain, then blot dry with a paper towel. Transfer to a large salad bowl.

Add the lettuce, cucumber, tomatoes, carrot and chopped herbs, and toss gently with dressing. Garnish with cheese and herb leaves and serve.