Preheat your grill or grill pan to medium-high heat, around 400°F (200°C). Brush the fresh corn on the cob with olive oil, then season it with salt and pepper. Grill the corn for approximately 10 minutes, turning occasionally until it's golden and slightly charred. Once done, remove from heat, let it cool, and slice the kernels off the cob.

In a medium mixing bowl, whisk together ¼ cup of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, and 1 teaspoon of mustard. Add a pinch of salt to taste, and continue whisking until all ingredients are well combined and emulsified.

In a large mixing bowl, combine a generous handful of baby greens and a cup of chopped kale. Add the grilled corn kernels, sliced strawberries, chopped pistachios, and a handful of blueberries. Slice up a ripe avocado and gently fold it into the mixture, followed by crumbled goat cheese.

Sprinkle a tablespoon of freshly torn basil or mint leaves into the salad for an extra burst of flavor. Then, season lightly with fresh ground black pepper.

Just before serving, drizzle your homemade honey mustard vinaigrette over the assembled salad. Gently toss the ingredients together to ensure an even coating of the dressing without smashing the delicate avocado. Serve immediately.