Grilled Corn and Watercress Salad

Ingredients:

1/2 cup and 2 tablespoons balsamic vinegar
1/4 cup and 2 tablespoons grapeseed oil
5 small ears of corn
salt and pepper
1/2 teaspoon honey
1 bunch watercress
1/2 bag spring mix (optional)
imitation fish or chicken

In a saucepan boil 1/2 cup balsamic vinegar until reduced to about 3 tablespoons. Stir in 1 tablespoon oil. Set aside.

Grill corn until charred, about 5 minutes, then cut kernels off the cob. Set aside.

In a bowl, whisk balsamic vinegar reduction and honey with the oil. Add watercress and corn kernels. Toss to coat. Serve over spring mix.

Plate the salad with imitation fish or extra firm tofu, marinated in ginger and grilled.