Recipe courtesy Chef Bo Hamilton, Ox Kitchen, Fairhope
SALAD:
2 cups summer peas, pink eyes or similar
2 cups sweet corn, freshly removed from the cob
2 large zucchini, sliced about 1/8-inch and grilled with olive oil, salt and pepper
4 cups heirloom, cherry or grape tomatoes, halved
1 cup crumbled feta cheese
1/2 cup cooked bacon, crumbled
1 tablespoon fresh thyme
DRESSING:
2 tablespoons wine vinegar
1 tablespoon Dijon mustard
4 tablespoons olive oil
salt and pepper, to taste
Toss salad ingredients in a large bowl. In a separate bowl, whisk dressing ingredients. Add dressing to salad when ready to serve.
