If you're like me and want to hang on to those last few bits of summer, this salad's for you!
1 small bunch of spinach, chopped
1 ear of corn, boiled
3 scallions, sliced thinly
4 ounces feta, crumbled
2 TBSP extra virgin olive oil
2 TBSP balsamic vinegar
1 clove garlic, minced
2 tsp dijon mustard
salt and pepper, to taste
Place eggs in a small saucepan and cover with water. Bring water to a boil. Cover and remove from heat, allowing eggs to sit in hot water for 15 minutes. Cut the kernels off the ear of corn. In a large bowl toss together spinach, corn, scallions, and feta. In a small jar, whisk together all dressing ingredients and drizzle over salad. Cool cooked eggs in ice water. Peel, quarter lengthwise, and arrange on top of individually plated salads. Grind some fresh black pepper over eggs and serve!
ps - I just ate the leftover salad on a bed of leftover quinoa and topped it all off with some avocado slices...couldn't have been MORE delicious!