The white balsamic and mustard in this salad’s dressing pairs with Garganega’s characteristically slick mouthfeel and herbal, lightly spicy notes.
Tear lettuce into bite-sized pieces. Cut green onions crosswise into fine rings. Roughly chop parsley. Cut corn from cob. Peel and grate carrot. Transfer everything to a large bowl.
In a small bowl, mix together honey, mustard, vegetable oil, and white balsamic vinegar. Season to taste with salt and pepper.
Pour dressing over salad, a little at a time, and toss thoroughly. Enjoy!