Hearty Summer Veggie Dinner Salad

Ingredients:

• 4-5 cups fresh leaf lettuce
• ¼ cup chick peas, drained and rinsed
• a handful fresh green beans, blanched until bright green (see Note)
• 1 small zucchini, cut into bite sized pieces
• 1 hard-boiled egg, quartered
• 1 small tomato, quartered
• grilled new potatoes, halved or quartered, depending on how small they are
• ½ avocado, cubed
• ¼ cup or so cubed fresh mozzarella
• fresh basil, chopped
• 2-3 Tbsp. Basil Olive Oil
• 2-3 Tbsp. 18-Year-Old Traditional Balsamic
• salt and pepper

Instructions:

1. On a plate, arrange the lettuce so that it covers the plate.
2. Top with chick peas, green beans, zucchini, egg, tomato, potatoes, avocado, mozzarella, and basil.
3. In a small bowl, whisk Olive Oil, Traditional Balsamic, salt and pepper and then drizzle on top of salad.
4. Note: To black green beans, place a large bowl of cold water on the counter, and add ice.
5. Set aside. Bring a large pot of water to a boil, add salt and place beans inside. Boil until beans turn bright green. Quickly place beans in ice water until cooled, and then drain.