by Leslie_
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my 11 recipes »
Boston bib lettuce, 1/2 head Ask a question about this ingredient
2-3 handfuls baby arugula Ask a question about this ingredient
1/2 ripe avocado, diced Ask a question about this ingredient
1/4 cup fennel, chopped Ask a question about this ingredient
1/2 golden beet (cooked), diced Ask a question about this ingredient
1 tablespoon capers Ask a question about this ingredient
1/4 red pepper, diced Ask a question about this ingredient
1/4 red onion, chopped fine Ask a question about this ingredient
2-3 scallions, thinly sliced Ask a question about this ingredient
4 ounces smoked salmon, thinly sliced Ask a question about this ingredient
2-4 tablespoons goat cheese, crumbled (I used Vermont Creamery fresh goat cheese) Ask a question about this ingredient
2 eggs (preferably organic) Ask a question about this ingredient
2-3 tablespoons extra virgin olive oil Ask a question about this ingredient
1/2-1 teaspoon whole grain Dijon mustard Ask a question about this ingredient
1/2 lemon, squeezed Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
Prepare lettuce and vegetables for the salad and place in salad bowl.
Ask a question about this stepTop with the sliced smoked salmon and the crumbled goat cheese and toss lightly.
Ask a question about this stepMix the salad dressing ingredients, tasting for the proper balance.
Ask a question about this stepPoach the eggs and, when they are ready, pour the dressing on the salad, toss again, plate two servings and top each one with a warm poached eggs. YUMMY!
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