Summer Salad with Creamy Red Wine Viniagarette

For the salad:

Chop up whatever kinds of greens you have, such as lettuce, endive, mustard greens, etc. Herbs such as cilantro, basil, mint etc are great too. Add thinly sliced radishes and carrots, and whatever other veggies you're inspired to throw in. I also added frozen roasted corn and sliced black olives.

For the dressing:

Whisk together 3 T. mayo, 2 T. olive oil, 3 t. honey, 3 T. red wine vinegar, 1/4 t. onion powder, 1/4 t. garlic powder and salt & fresh black pepper to taste. If it's too vinegary, add some more olive oil or mayo. Crumble in one dried or fresh sage leaf.

Pile greens on a plate, and serve with dressing and a halved hard-boiled egg sprinkled with salt and pepper.

**For perfect boiled eggs, put eggs in a saucepan so the water completely covers the eggs by about an inch. Put the pan over heat and bring to a boil. Right when the water boils, turn off heat, and cover the pan with a tightly fitting lid. Let the eggs sit for 8 minutes, drain and cover with cold water. Peel right away.