Serves 8

Ingredients:
8 tbsp. balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 small garlic clove, minced
1 tsp. sea salt
½ tsp. freshly ground black pepper
½ cup extra-virgin olive oil
2 cups Miceli's Ciliegini
2 cups cherry tomatoes
2 California avocados
1 tbsp. lemon juice
1 red onion sliced
2 cups green beans, trim & blanched
1 head romaine, cut crosswise and shredded
2 red peppers, core & chopped
1 red onion, chopped
1 cup frozen corn
2 large hard-boiled eggs, halved
¼ cup fresh Italian parsley, finely chopped

Preparation:
Whisk together vinegar, honey, Dijon mustard, garlic, salt and pepper. Slowly whisk in the olive oil. Reserve.

Halve, pit, and peel avocados, then cut into 1/2-inch cubes. Toss with lemon juice.

Start layering in a glass bowl, the romaine salad then continue layering with cherry tomatoes, mozzarella, red onion, corn, avocado, red peppers, green beans, eggs, and parsley.

Pour vinaigrette over salad just before serving.