Walnut Summer Salad

3 cups baby spinach
1/4 cup chopped walnuts
1/4 cup alfalfa sprouts
1/2 diced roma tomato
1 hard boiled egg quartered
2 tbs dried cranberries
1 sliced green onion

1/4 cup lemon juice
1 tbs white wine vinegar
1/4 cup truffle oil (or olive oil)
1/2-1 tsp salt
1/2 tsp pepper
1/4 tsp white sugar
1/2 tsp garlic powder
This refreshing salad serves about 2 people

Combine salad ingredients in a large bowl if sharing or divide into two bowls.  I like to season the eggs with salt and pepper before putting them into the salad.

In a separate bowl (I use a measuring cup), combine all dressing ingredients except for the oil.  Then, slowly whisk in the oil.

Drizzle over salad and serve immediately.