2 Yellow Squash Peeled
2 Green Zucchini Peeled
2 Ears of Fresh Corn Kernels (Fresh or Frozen)
Goat Cheese to Sprinkle
1-2 Tablespoons of Chopped Chives
2 Lemons Zested and Juiced
1 Tablespoon Whole Grain Mustard
1 Teaspoon Agave or Honey
2 Cloves of Garlic minced fine
¼ Cup of White Balsamic Vinegar
1 Cup of Olive Oil
Sea Salt and Pepper
Ina bowl, combine garlic, mustard, honey/agave, lemon zest and juice, balsamic vinegar and a pinch of s&p. Mix with a whisk. Slowly add the olive oil a little at a time so the dressing does not break. Keep whisking until all is incorporated.
With a veggie peeler or spiralizer peel the squash and zucchini into ribbons lengthwise. Place them in a bowl and set aside.
In a Sauté pan – heat up 1 Tablespoon of olive Oil and sauté your corn until desired tenderness (or leave raw / crunchy).
Mince chives and set aside.
Combine the zucchini and squash ribbons with ½ of the vinaigrette (up to an hour in advance and refrigerate).
When it’s time to serve, place all ribbons onto a platter. Scatter pieces of goat cheese as well as the corn. Drizzle more vinaigrette over the top – season with salt and pepper to taste. *Add chives if desired.
Recipe By, Carrie Dodd