Warm-Autumn Warm Salad

The Indian summer we're experiencing in San Francisco right now makes me want to stretch out the summer vegetables for as long as I possibly can, and I was delighted that my local farmers' market this past weekend still had corn, plenty of zucchini, and fresh green beans, my favorite three ingredients for making a warm salad.

This salad works with lots of other veggies too -- fennel, cooked potato, chard, lightly cooked carrots -- but this particular combination is my favorite. The idea is to cut up the vegetables, stir-fry them over high heat in a wok or chef's pan, and dress them with tangy savory vinaigrette that relies on miso paste for its power.

Here's what you do:

• Cut the kernels from two ears of corn into a bowl. (You can also use defrosted frozen corn instead.)
• Warm up some olive oil in a wok or chef's pan, then add the corn, some cut-up zucchini, and some trimmed fresh green beans.
• Cook over medium heat for about five minutes.

While that's cooking, combine some neutral oil -- I like walnut oil or sunflower oil -- with a little vinegar, a tablespoon of miso paste, and a little apricot (or other) jam. Mix well, then add to the pan and stir it around. Taste for salt and adjust.

Top with some chopped fresh herbs -- try chives, oregano, Thai basil, or shiso (a type of mint).