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.
Served with the bourbon steaks for company over the holiday weekend, excellent!!!!!