1/4cupneutral oil (like canola, grapeseed, or peanut oil)
3tablespoonswhite wine vinegar
11/2Dijon Mustard
1teaspoonunrefined cane sugaror honey
kosher salt
Freshly ground black pepper
For The Taco Salad:
1mediumzucchinismall dice
2earscornhusks and silks removed
1largefirm-ripe avocado
2cupsgrape or cherry tomatoeshalved
4ouncessugar snap peassliced on bias
2ouncespea shoots
12(6-inch)corn tortillas
For Serving:
Crumbled feta or Cotija cheesefor garnish
Chipotle hot sauceor Tapatio, for garnish
Instructions
Make The Dijon Vinaigrette: Meanwhile, place the shallot, oil, vinegar, mustard, sugar, and season with salt and pepper in a small jar or airtight container. Cover, shake and taste. Adjust to your liking. Cover and place in fridge until ready to serve.TIP: Dressing can be made up to 5 days in advance. Store refrigerated in an airtight container. Bring to room temperature and shake before using.
Prepare The Vegetables: Place zucchini in a colander and sprinkle over a pinch of kosher salt, and mix through to coat then set aside. Hold an ear of corn tip side up and cut kernels off the cob. Cut avocado in half, remove pit, and slice into 1/2-inch cubes. Place them both in a large mixing bowl. Line a dinner plate with paper towels and transfer zucchini onto the center of the paper towels. Roll over the ends on top of the zucchini and pat dry. Add the zucchini and remaining veggies to the mixing bowl and pour over about 3/4 of the dressing and toss. Taste and add more dressing to your liking.
Serve The Taco Salad: Place tortilla directly on the grate over a medium heat gas stove. Allow to slightly blister, about 30 seconds on each side. Transfer to a plate. To serve, fill each tortilla with about ½ cup filling, garnish with queso fresco and hot sauce and serve.