Summer Lentil Salad with Corn, Tomatoes, Mozzarella & Basil

INGREDIENTS

For the vinaigrette:

1/2 cup

extra virgin olive oil (or another neutral-flavored oil, such as canola)

2 tbsp

red wine vinegar

1 tbsp

lemon juice

1/2 tsp

Dijon mustard

1 tbsp

finely minced fresh basil

1/2 tsp

crushed/finely minced garlic

1/2 tsp

salt

Freshly ground black pepper,

For the salad:

1 cup

green lentils

2 oz

thinly sliced prosciutto

2 cups

fresh corn kernels, cooked & sliced from the cob (from approximately 3 fresh ears of corn)

2 cups

(about 10 ounces) grape or cherry tomatoes, halved or quartered (depending on size)

8 oz

mini fresh mozzarella balls (ciliegine sized)

1/4 cup

fresh basil leaves, sliced in a chiffonade