Servings: 2

1 small or medium zucchini 1 small or medium zucchini
1 small or medium yellow squash 1 small or medium yellow squash
1 ear of corn, shucked and cleaned, with the kernels cut off the cob 1 ear of corn, shucked and cleaned, with the kernels cut off the cob
1 ounce goat cheese 1 ounce goat cheese
Spices: Red pepper flakes, basil, salt, and pepper Spices: Red pepper flakes, basil, salt, and pepper
 
For the Lemon-Basil Vinaigrette: subheading: For the Lemon-Basil Vinaigrette:
½ cup good olive oil ½ cup good olive oil
3 tablespoons fresh lemon juice 3 tablespoons fresh lemon juice
1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
1 clove minced fresh garlic 1 clove minced fresh garlic
Salt and pepper Salt and pepper

For the Salad: subheading: For the Salad:
With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle - you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow.
Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.
For the Lemon-Basil Vinaigrette: subheading: For the Lemon-Basil Vinaigrette:
Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.

You'll have vinaigrette left over to use on other salads, or make this one again!  You'll have vinaigrette left over to use on other salads, or make this one again!