Summer Vegetable Salad With Pecan Vinaigrette
Yields: 4 Servings
  • 3 ears sweet corn, shucked
  • 1 small zucchini
  • 1 small yellow squash
  • 2 ounces honey goat cheese
  • ⅔ cup pecan or walnut oil
  • ¼ cup finely chopped toasted pecans
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon cane vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  1. In a large bowl, cut corn kernels off cobs. Using a vegetable peeler, create zucchini and squash ribbons, and add to corn. Crumble goat cheese on top.
  2. In a small glass jar with a tight-fitting lid, combine oil, pecans, mustard, honey, vinegar, salt, and pepper.
  3. Toss salad to combine, and serve with dressing. Refrigerate for up to 1 day.
Recipe by Louisiana Cookin at