Place all ingredients in a blender and blend on high until all ingredients are emulsified and whipped together.
Salad Ingredients
Turn oven to 400F.
Cut in half then toss the grape tomatoes lightly in olive oil. Scatter over a foil covered baking pan. Roast for about 15 -20 minutes, checking frequently to see if the tomatoes are roasted and just slightly browned and softened.
Cut the fennel bulb in half. Cut out the core by slicing a triangular shape right through the center of each fennel half. Place the bulb down and slice from the end thin slices of fennel.
Cook the bacon in a frying pan until just browned, press between pieces of paper towel then crumble or break into pieces.
Preheat the barbecue on high. Shuck the corn, rub with oil then grill over high heat. Turn frequently until all sides are browned and cooked through. Let cool then cut the kernels off the corn.
Assemble the Salad
Lay the butter leaf lettuce over a platter or in individual dishes. Scatter very lightly small amounts of the salad ingredients. Drizzle lightly with the dressing and serve.
Recipe by Just a Smidgen at https://justasmidgen.com/2016/09/07/fresher-cobb-salad-green-goddess-dressing/