• Prepare outdoor grill with medium-hot coals, or heat gas grill to medium hot.

  • In small bowl, whisk together vinegar, honey, mustard, tarragon, 1/4 teaspoon salt and the pepper. Gradually whisk in the 1/4 cup oil until smooth and thick.

  • Brush ears of corn and cut sides of tomatoes with the remaining 1 tablespoon olive oil.

  • Grill tomatoes, cut side down, and scallions, turning scallions occasionally, until grill marks appear and the tomatoes and scallions are lightly colored, about 4 minutes. Remove to platter. Place corn on grill grid. Cover grill; grill corn, turning occasionally, until lightly golden, 10 to 12 minutes. Remove from grill; let cool to room temperature.

  • Cut kernels from corn cobs. Cut tomatoes into chunks. Slice scallions into 1/4-inch slices. Place corn kernels, tomatoes, scallions and watercress in large salad bowl; toss gently to combine. Whisk dressing to combine. Add to salad bowl, along with remaining 1/4 teaspoon salt; toss gently to combine. Serve at room temperature with Italian bread to sop up all the juices and dressing.

Nutrition Facts

184 calories; 12 g total fat; 2 g saturated fat; 0 mg cholesterol; 246 mg sodium. 19 g carbohydrates; 3 g fiber; 4 g protein;