Grilled Bread Salad

1/2 baguette, sliced in half

2 cups cherry tomatoes

1/2 pound haricots verts, steamed until crisp-tender

1 cup corn kernels

Juice of 1 lemon

1 teaspoon whole grain mustard

3/4 cup crumbled blue cheese

Grapeseed oil

Salt and pepper

Heat grill to medium high. Brush cut sides of baguette with oil and season with salt and pepper. Toss tomatoes with 2 tablespoons oil and season with salt and pepper. Grill bread until the edges are lightly charred, about four minutes. Grill tomatoes just until the skin begins to wrinkle, about eight minutes. Grill corn until just beginning to char. Cut bread into cubes and tomatoes in half.

Whisk together lemon juice and mustard in a mixing bowl. Whisk in oil, then stir in blue cheese. Add all vegetables and bread and toss to coat dressing. Season with salt and pepper.

Recipe and photograph by Sara Newberry