Summer Salad with Shrimp, Bacon and Cilantro Vinaigrette (adapted from Cooking Light)
In a jam jar, combine 6 T olive oil, 2 T white wine vinegar, 1-1/2 tsp honey, 1/2 tsp salt, 1/2 tsp pepper, and 1 T minced fresh cilantro. Shake to combine and set aside.
In a large salad bowl, layer mixed greens, just-steamed fresh corn kernels cut off the cob, diced heirloom tomatoes, shaved summer squash (use a vegetable peeler to shave off very thin, long ribbons), and crumbled crispy bacon. Top with grilled or sauteed shrimp. Drizzle with the cilantro dressing. Toss at the table after everyone has admired your beautiful salad!