Mozzarella Salad

• 2 tablespoons dijon mustard
• 2 tablespoons sherry wine vinegar
• 1 tablespoon lemon juice
• 10 tablespoons extra-virgin olive oil
• salt
• freshly ground pepper
• 1 ear of corn blanched, cooled and kernels cut from cob
• 1/4 cup red onion finely chopped
• 1 tablespoon Italian parsley chopped
• butter lettuce leaves
• 1 asparagus tips blanched and cooled
• 2 zucchini mediums, thinly sliced on the diagonal
• 2 yellow squash thinly sliced on the diagonal
• 4 tomatoes smalls, cut into wedges
• 1 orange bell pepper medium, cut into thin strips
• 3/4 pound mozzarella fresh, water pack type

1. * Note: This is not the firm form of mozzarella used for pizza. This is the fresh, moist form also called "water-pack" mozzarella that usually comes in 4- or (8-ounce) balls.
2. * To make dressing: In a small bowl, whisk together mustard, vinegar and juice. Slowly whisk in oil until emulsified. Season with salt and pepper.
3. In another bowl combine corn, onion and parsley with 2 tablespoons of the dressing; set aside relish and remaining dressing.
4. * Assemble salads: Line 4 dinner plates or large platter with lettuce leaves.
5. In bundles, decoratively arrange vegetables on greens. Drizzle remaining dressing over greens and vegetables. Place cheese slices in center of plates.
6. Sprinkle relish over cheese and vegetables. Serve immediately.

mustard, sherry wine vinegar, lemon juice, extravirgin olive oil, salt, freshly ground pepper, corn blanched, red onion, italian parsley, butter, zucchini, yellow squash, tomatoes, orange bell pepper, mozzarella

Taken from www.yummly.com/recipe/Mozzarella-Salad-1664698 (may not work)