A twist on the traditional spinach salad recipe, with a delicious mix of grilled corn and onion.
3 ears of corn, shucked
1/4 cup plus 2 tablespoons olive oil, plus more for brushing
Kosher salt and pepper
4 tablespoons balsamic vinegar, separated
1 teaspoon Dijon mustard
6 cups baby spinach
1 red onion, sliced
½ cup cherry tomatoes
Preheat the grill to high. Brush corn with oil and season with salt and pepper. Grill corn, turning often until tender and blackened in places about 6 minutes. Let cool and with a sharp knife slice off the kernels. Set aside.
Toss onion with 2 tablespoons balsamic vinegar and 2 tablespoons olive oil. Add a pinch of kosher salt. Place the onion on the grill or in a vegetable grilling rack and cook until wilted and soft, about 5 minutes.
To make spinach salad dressing: Whisk Dijon mustard with remaining 2 tablespoons balsamic vinegar and kosher salt and pepper to taste. While whisking, mix in the ¼ cup olive oil to emulsify.
Combine spinach, grilled onion, grilled corn, and cherry tomatoes. Toss with dressing and serve.