Summer’s Bounty Salad

1 tablespoon chopped fresh basil (no substitute)

2 tablespoons balsamic vinegar

2 teaspoons olive oil

1 teaspoon Dijon mustard

Salt and freshly ground black pepper to taste

2 cups broccoli florets, blanched

2 large tomatoes, thinly sliced

1/2 cup thinly sliced sweet onion

1 cup fresh white corn kernels, blanched (about 2 ears)

In a small bowl combine first 6 ingredients.

On 4 plates, artfully arrange remaining ingredients evenly.

Drizzle with the dressing and serve.