Summer Salad Bowl with Jalapeno Vinaigrette

Name: Summer Salad Bowl with Jalapeno Vinaigrette
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 2 Heads Little Gem Lettuce; 4 Fresh Corn; 1/2 Red Onion; 2 Cups French Green Beans; 1 English Cucumber; 2 Heirloom Tomatoes; 1-2 Avocado; 1-2 Jalapeno; 2 Tablespoons Rice Wine Vinegar; 1 inch piece Fresh Ginger; 4 Tablespoons Cilantro; 1 Lime; 1 teaspoon Dijon Mustard; 1 Tablespoon Miso; 1 teaspoon Honey or Agave; 1/4 teaspoon Cumin; 1/2 Cup Canola Oil

Salad

Little Gem Lettuce		2 Heads
Fresh Corn		4
Red Onion		1/2
French Green Beans		2 Cups
English Cucumber		1
Heirloom Tomatoes		2
Avocado		1-2

Jalapeno Vinaigrette

Jalapeno		1-2
Rice Wine Vinegar		2 Tablespoons
Fresh Ginger		1 inch piece
Cilantro		4 Tablespoons
Lime		1
Dijon Mustard		1 teaspoon
Miso		1 Tablespoon
Honey or Agave		1 teaspoon
Cumin		1/4 teaspoon
Canola Oil		1/2 Cup

Make the Dressing by juicing the Lime & chopping the Jalapeno’s (removing the membrane & seeds). Whizz it all together in a food processor, set aside while you make the Salad.
Heat a grill pan and grill the Corn and also boil some water for the Green Beans.
Place the Green Beans in the boiling water for about 1-2 minutes then run them under cold water to stop the cooking process and then throw them in the grill pan with a little kosher salt.
Strip the corn from the cob and let cool same for the Green Beans.
Assemble the Salad by washing and arranging the leaves around the bowl you will be serving it in.
Slice the Avocado and the Tomatoes. Thinly slice the Red Onion and the Cucumber.
Arrange it all in the Lettuce lined bowl and add a few slices of grilled Bread if you like.