3 cups washed and dried fresh baby spinach
2 small vine tomatoes or 8 cherry tomatoes
3 boiled eggs (cooled and peeled)
¼ cup balsamic vinegar
¼ cup olive oil
½-1 tsp sugar
½ tsp alaea sea salt or other crunchy salt
Tear spinach into bite sized pieces and ARRANGE on two dinner plates as a main dish or four salad plates as a side. Cut tomatoes and eggs into wedges and arrange on top of spinach.
In a bowl or jar, whisk together vinegar, oil, salt and sugar. Drizzle dressing over salads and sprinkle each with a little alaea salt.