Bursting Summer Veggie Chopped Salad with Zesty Lemon-Honey Dressing - ioanacooks

Ingredients

• 1/4 cup extra-virgin olive oil (60 ml)
• 1 tablespoon Dijon mustard (15 ml)
• 0.5 teaspoon black pepper, more if you like
• 0.5 teaspoon kosher salt, plus a pinch as needed
• 2 tablespoons honey (30 ml)
• Around 3 tablespoons chopped chives (15 g)
• 2 garlic cloves, mashed up (about 1 tsp)
• Juice from 2 medium lemons (should get you 80 ml)
• 2 heaping cups baby arugula (60 g)
• About 1.5 cups torn fresh basil leaves (35 g, totally optional)
• 225 g mini mozzarella balls (ciliegine), cut in half
• A bunch of radishes, sliced super thin (130 g) and trim off the greens
• 1 pint (11 oz or 310 g) cherry or grape tomatoes, quartered or halved
• Kernels from 4 cobs of corn (you’ll get about 490 g)
• 9 slices regular or 6 thick-cut bacon (about 340 g), cut up