Warm Spinach Salad with a Touch of Purple
From Sarah Voiland, 2009
One time I went to a restaurant and had a salad featuring an amazing hot dressing over spinach, and it came to me today that I wanted to eat it! At the time, I stopped the waiter and wrote down the ingredients, but they’re long lost now. So this is the reimagining with spring ingredients.
Dressing: 
1/3 c olive oil
1/4 c maple syrup
1/4 c balsamic vinegar
2 ts Dijon mustard (optional)
A bunch worth of Chive Flowers
A handful of chopped Chives
salt and pepper
Salad:
Spinach
2 hard boiled eggs, sliced (optional, could also use tempeh sauteed with tamari)
Radishes, sliced into thin rounds, even maybe done with a peeler.
Put olive oil and chive flowers in a pan over medium heat. Saute flowers until wilted. Add the rest of the dressing ingredients and bring to a boil.
Toss a good handful of spinach in the pan and stir it around for half a minute, then pour it all over the rest of your spinach. Garnish with slices of egg and thin shavings of radish. Salt and pepper on top if needed.