It’s summer salad time again, and I for one can’t be more excited about it.

I love a good full meal salad. I also love serving family style salad platters at get togethers or potlucks.

It’s such a perfect combination of food.

Ingredients:

2 ears of corn, husked

6 - 10 romano beans, ends snapped

1/8 cup avocado oil

1 watermelon radish, peeled, tops and bottom cut off, remainder sliced into half moons

3 peaches, pitted and sliced

2 little gem lettuce heads, cored, leaves kept whole and pulled apart

3 scallions, sliced

3 - 4 slices of prosciutto, torn into pieces

1 ball of burrata cheese, pulled apart into pieces

evoo

white balsamic vinegar

maldon salt

Directions:

Preheat grill to medium high.

Toss corn and beans with avocado oil, and grill until fully cooked and char marks have appeared. Remove from grill. Remove kernels from corn ears, and slice beans into bite sized pieces.

On a large platter, set down little gem leaves, top with peaches, radishes, prosciutto, cheese, beans, and corn. Top with scallions, and drizzle vinegar and evoo over the top. Sprinkle maldon salt over all.