Poached Egg Salad with Bourbon Maple Balsamic Vinaigrette
3 oz mixed baby salad greens
2 fresh eggs
1 red radish sliced
1 cup cherry tomato cut in halves
3 Tbs Seasons Arbequina Extra Virgin Olive Oil, plus more to finish
1 Tbs Seasons Bourbon Maple Balsamic Vinegar
1 tsp Seasons Maple and Spice Pepper Rub
Seasons Fleur de Sel, to taste
Freshly ground pepper, to taste
In a small bowl, combine Seasons Bourbon Maple Balsamic Vinegar, salt, and freshly ground pepper; whisk in Seasons Arbequina Extra Virgin Olive Oil.
To prepare the poached eggs, bring salted water to a boil in a small pot. Break the eggs one at the time and cook for about 3 minutes. Carefully remove each egg allow to drain.
Meanwhile, in a large bowl, place the mixed greens, radish, and cherry tomatoes, and toss with prepared vinaigrette.
To serve, plate greens on a serving plate and place a poached egg in the center of the salad. Sprinkle the poached egg with Maple and Spice Pepper rub and Fleur de Sel. Finish with additional drizzle of Arbequina Extra Virgin Olive Oil and serve immediately.