BABY SPINACH AND STEAK SALAD WITH TREBBIANO DRESSING

Preparation Method :

• To make the dressing, cook the vinegar in a shallow, heavy pan at a low simmer for about 10 minutes, or until reduced by half.
• Transfer the dressing to a small glass dish and let cool to room temperature. To drizzle, use a small spoon or a squeeze bottle.
• Place the spinach in a large glass bowl and set aside. In a small bowl, toss the onion and mushroom with the olive oil.
• Preheat a grill pan over medium heat until very hot. Add the mushroom and onion. Cook for 5 minutes, stir until softened.
• Push the mushroom and onion to the side of the pan. Season both sides of the steaks with salt and pepper and place on the hot pan. Grill for 5 minutes and turn.
• Grill an additional 5-6 minutes . Transfer the steaks to a cutting board, cover loosely with foil and let rest for at least 5 minutes.
• Add the cooked mushroom mixture to the spinach and gently toss together. Divide the spinach mixture on two plates.
• Slice the steaks crosswise into 1/4-inch strips and arrange on top of the spinach mixture.
• Sprinkle with chopped egg and the corn kernels. Drizzle the reduced balsamic vinegar over the salads and serve immediately.