INGREDIENTS
1⁄2 pound fresh haricots verts
2 ears of corn
1 avocado, cut into thin slices
Juice of 1 lemon
1 teaspoon Meaux mustard
Salt and freshly ground pepper
2 tablespoons red wine vinegar
3 tablespoons olive oil
3 tablespoons sunflower oil
1 head lettuce, torn into leaves, rinsed and dried
1 grapefruit, peeled, sliced and pith removed
10 ounces fresh pineapple, cubed
Yield: 4 Servings
RECIPE
Steam the haricots verts for 8 minutes, and set aside.
Steam the corn for 3 minutes; cool, then slice the kernels off the cob with a sharp knife.
Sprinkle the avocado slices with the lemon juice.
For the dressing, put the mustard, salt and pepper to taste, and vinegar in a bowl, and stir well. Add both oils, and whisk well.
Put all the fruits and vegetables in a serving bowl, pour the dressing over and toss gently.