For the Salad:

• 10 oz baby spinach mix
• 1 cup loosely packed fresh basil
• 2 zucchini, ribboned
• 1 pint cherry tomatoes
• 4 cobs grilled corn, kernels cut from cob
• 6 oz feta or sheep feta
• 1/3 cup toasted pine nuts

For the Dressing:

• ¼ cup white balsamic vinegar
• ¼ cup olive oil
• 1 tablespoon garlic puree
• 1 tablespoon honey
• Salt and pepper, to taste