Happy 4th!

I’m planning on spending the day with my cousin Leah and her fiancé. This is the first time I’ve spent this holiday without my parents at some sort of cabin, so it’s a little different. Tonight, we’re going to one of my favorite rooftop patios, moto-i, for rooftop fireworks and sake cocktails.

This is the salad I had for breakfast this morning. I love roasting corn on my gas oven, and it tastes so good with bacon and my cider and Dijon vinaigrette. Topping it with a freshly poached egg makes it breakfast-y. Yum.

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Bacon and roasted corn salad

1 ear roasted corn, kernels removed
1/2 bag spring mix from trader joes
2 slices bacon, crumbled
1/4 cup feta
1 egg, poached

Cider vinaigrette

3 tbsp cider vinegar
2 tbsp olive oil
2 tsp sugar
3 tsp Dijon

Combine vinegar and sugar in a bowl. Microwave for 15 seconds to dissolve sugar. Whisk in olive oil and Dijon.

To assemble salad, lay greens down and scatter corn, feta, and bacon. Toss with vinaigrette and top with poached egg.

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