Crab, Corn and Tomato Salad with Lemon-Basil Dressing

INGREDIENTS:

1 tbs               Lemon Rind, grated

5 tbs               Fresh Lemon Juice, divided

1 tbs               Extra Virgin Olive Oil

1 tsp               Honey

1/2 tsp            Dijon Mustard

1/4 tsp            Salt

1/8 tsp            Black Pepper, freshly ground

1 cup               Fresh Corn Kernals (about 2 ears)

1/4 cup            Basil Leaves, thinly sliced

1/4 cup            Red Bell Pepper, chopped

2 tbs                Red Onion, finely chopped

1 lb                  Lump Crabmeat, shell pieces removed

8                       Ripe Beefsteak Tomato Slices, (1/4 in thick)

2 cups             Cherry Tomatoes, halved

INSTRUCTIONS:

Combine rind, 3 tbs juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk.   Reserve 1 1/2 tbs juice mixture.  Add remaining 2 tbs juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates.  Drizzle about 1 tsp reserved juice mixture over each serving.  Top each serving with 1 cup corn and crab mixture.