Corn And Tomato Salad With Goat Cheese And Lemon Verbena Dressing

• 2 -3 heirloom tomatoes
• 1 cup of grilled corn cut off cob
• 1/2 green pepper chopped
• 1/4 red onion chopped
• 2 Tbls chopped fresh cilantro
• 1/4 to 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 1/4 cup goat cheese
• http://www.epicurious.com/recipes/member/views/LEMON-VERBENA-SALAD-DRESSING-1243052

1. Slice the tomatoes into 1/4 inch thick slices and arrange on two plates.
2. Mix together the next 6 ingredients in a bowl.
3. In a small skillet melt 1 tsp of butter over high heat. Add the corn mixture and saute over high heat for a minute or two until it is heated through and browned in places. Pour the corn mixture over the tomatoes and drizzle with the lemon verbena dressing. Crumble goat cheese on top and serve immediately.

tomatoes, corn, green pepper, ubc red onion, fresh cilantro, ubc, salt, goat cheese

Taken from www.epicurious.com/recipes/member/views/corn-and-tomato-salad-with-goat-cheese-and-lemon-verbena-dressing-1243051 (may not work)