Goat cheese makes a uniquely tangy dressing for crisp-cooked green beans and sweet raw corn kernels.
Bring a large pot of water to a boil over high heat and set up an ice bath. Add the green beans and cook just until they turn bright green and are barely tender, about 2 minutes. Drain and cool in the ice bath. Drain and pat dry.
To make the dressing, whisk together the goat cheese, lemon zest and juice, apple juice, garlic, and pepper in a small bowl. Toss the green beans with half of the dressing and half of the dill and spread on a platter. Top with the corn and tomato, drizzle with the remaining dressing, and top with the remaining dill.