Corn Salad with Three-Herb Dressing

[Guest guest]

Corn Salad with Three-Herb Dressing

 

1/4 cup white wine vinegar

2 tablespoons olive oil

2 teaspoons Dijon mustard

1 teaspoon sugar

2 cups grilled corn on the cob,about 2 ears

2 tablespoons finely chopped fresh cilantro

2 tablespoons finely chopped fresh marjoram

1 tablespoon finely chopped fresh dill

salt and pepper

1 small avocado, cut into 8 wedges

1 small tomato, cut into 8 wedges

cilantro sprigs

 

In a large bowl combine vinegar, olive oil, mustard, and sugar; mix well until

blended.

Add corn, cilantro, marjoram, and dill; stir to combine.

Season with salt and pepper to taste.

Cover and store in refrigerator for one hour or until chilled.

Mound corn salad on platter.

Arrange avocado and tomato wedges around salad. Garnish with cilantro sprigs.