BASIL VINAIGRETTE:
1/2 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1/3 cup Basil Olive Oil
  Sea salt (to taste)
  Freshly ground black pepper (to taste)
 
  SALAD:
4 ounces fresh whole milk mozzarella (cut into small dice)
1/4 cup Basil Olive Oil (divided)
1/8 teaspoon red pepper flakes
1 cup tiny cherry tomatoes or diced heirloom tomatoes
  Kernels from 2 ears of fresh sweet corn (scraped, about 1 cup)
1/4 cup fresh basil leaves (cut into ribbons)
2 head Earthbound Farm Organic Romaine Hearts (or 9 ounces Romaine Heart Leaves)