Michel Krahn, Windermere Thursday Women B2
3 Tbsp. white wine vinegar
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 oz. mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 ½ cups fresh basil leaves
Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Shear off the corn kernels with a sharp knife over a bowl (You should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
