I love summer and all of the fresh produce available. I think it's no mystery that I'm a true veggie lover. Finding fresh veggies that are in season are just that much more awesome.
For this simple meal, I used one ear of corn and sliced it off the cob. I then quickly blacnched the corn and a handful of green beans for 60 seconds. In a seperate bowl, I mixed together 2 tbs white basalmic vinegar, a dabble of honey, a dash of Dijon, 1 tsp EVOO and salt & pepper. Mix everything together, add some sliced heirloom tomatoes, fresh basil, and top with feta. A light, crips summer lunch ready in minutes!
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