Summer Garden Salad

Salad Fixins
1 cup mixed salad greens, rinsed and revitalized
1 large zucchini, shaved into ribbons on a mandelin, torn into bite size pieces
1 ear of husked corn, broken in half
1/2 pound green beans, cut into 2″ pieces
1 cup heirloom cherry tomatoes, quartered
1 slice of Field Roast’s “celebration roast,” diced

Dressin’
2 tablespoons orange juice
2 tablespoons balsamic vinegar
1 teaspoons stone-ground mustard
1 shallot, diced
A drizzle honey
A few grinds black pepper
Dash sea salt
EVOO

Set water in a¬†fairly deep but not necessarily large steamer over high heat. Once it’s reached a rolling boil, add the 2 corn on the cob halves to the water. Place the steamer basket on top and plop the green beans in, cover and steam for 5-8 minutes. Remove the green beans and transfer to a cold bowl. After a few more minutes remove the corn and set on a cutting board to cool.

Add a dash of olive oil to a frying pan and place over medium heat. In goes the celebration roast! Toss to coat and keep an eye on it. Stir occasionally and cook until golden brown with some crisp edges. Remove from heat.

Make the dressing in a small mixing bowl. Add orange juice, balsamic vinegar, mustard, shallots, honey, salt and pepper, and whisk together. Continue whisking while you add EVOO in a slow stream.

Add all ingredients–except the dressing–to a large salad bowl. At this point the salad can be transported or refridgerated for later. Add dressing and toss to combine and coat thoroughly right before serving.