Leek, Corn & Tomato Salad
3 tablespoons red wine vinegar
2 sprigs thyme, stripped from stems
1 teaspoon stone-ground mustard
1 garlic clove, lightly crushed with the side of a knife blade and quartered
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup olive oil
1 Red Dog Farm leek, thoroughly rinsed
1 tablespoon olive oil
3 ears Red Dog Farm sweet corn, boiled until tender and cooled to room temperature
1 Red Dog Farm tomato
3 sprigs parsley
Through the feed opening of a running blender add, 1 at a time, vinegar, thyme, mustard, garlic, honey, salt, and ground black pepper. Leaving the blender running, slowly add the olive oil in a thin stream. Set aside until needed.
Slice the leek into 1/2-inch diagonals. Heat the olive oil over medium heat in a skillet and saute until tender. Set aside to cool to room temperature.
Slice the corn from the cobs and place in a bowl with the sauteed leek. Dice the tomato and add to the bowl. Toss with enough of the dressing to coat.
(Do not feel compelled to use all of the dressing. You can keep the extra dressing in a covered jar on the counter and use on a green salad on another day. The oil will separate, so shake or stir vigorously before using.)
Serve garnished with parsley and additional dressing on the side.