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