This bright salad counters the richness of summer dishes like fried chicken and grilled steak, and the blue cheese pairs with anything spicy. If your corn is super fresh, you might not even need to cook it. Taste a kernel and see.
Put the shallot in a small bowl or jar with a lid. Add the two vinegars, mustard, and thyme, and whisk or shake to combine. Add the olive oil, and whisk or shake to combine. Add 1/2 tsp. salt, 1/2 tsp. pepper, and additional oil, 1 Tbs. at a time, if the dressing is too sharp.
In a large bowl, toss the spinach, corn, and tomatoes with just enough dressing to lightly coat. Serve the salad topped with blue cheese and chives. Bring any remaining dressing to the table.
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