Loaded Salmon Summer Salad with Creamy Tahini Viniagrette

Ingredients

• 2 heaping tablespoons tahini
• 1 teaspoon honey
• ½ lemon, juiced
• 6 tablespoons extra virgin olive oil
• salt
• pepper
• 2 tablespoons extra virgin olive oil
• 12 ounces boneless, skinless wild-caught salmon
• 2 ears sweet corn
• 2 romaine hearts, ends removed and thinly sliced
• 2 avocados, peeled, pitted and chopped
• 1 large white peach, pitted and thinly sliced
• ⅔ cup shredded fontina
• 2 green onions, thinly sliced