Tomato, Corn, Mozz and Avocado Salad with Basil Pesto Vinaigrette:

For the salad:

10 ears corn, kernels removed

1 lb fresh mozzarella, cubed (or use the small round balls!)

4 medium haas avocados, diced

1 1/2 pounds cherry or grape tomatoes

A few quartered pieces of yellow and red heirloom tomatoes

Method: Temove corn kernels and discard cobs. Sautee corn in a saucepan with 1tbs unsalted butter, and some S&P...for a few minutes to get rid of the raw taste. Toss the mozzarella with 1tbs basil pesto, for taste. Toss all the ingredients into a big bowl. Chill for a few hours. Dress the salad right before eating..so it doesn't get soggy! Season with S&P to taste.

For the dressing:

1 tbs prepared or fresh basil pesto

1 tsp granulated sugar

4 tbs red wine vinegar

1/2 tsp ground sea salt + 1/2 tsp freshly ground pepper

a few tablespoons of minced flat leaf parsley and fresh chives

Method: Whisk above ingredients together, then stream in and whisk in 1/2 cup good olive oil.