4 large eggs
20 asparagus spears
6 strips bacon, cooked and coarsely chopped
3 handfuls mixed salad greens
salt and freshly ground black pepper
For the vinaigrette:
1/4 teaspoon Dijon mustard
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon walnut oil
salt and freshly ground pepper to taste
To make the vinaigrette: put all the ingredients in a small bowl and whisk until thoroughly combined. Put in a jar and set aside.
Shake vigorously right before serving. This can be made a week in advance and kept in the refrigerator.
To make the salad: bring a medium saucepan of salted water to a boil. Drop the asparagus into the pan and cook for 2 minutes or until bright green and slightly tender. Remove carefully and drain on a paper towel.
Spray a non-stick skillet and fry eggs over easy*. While eggs are cooking assemble the salad.
Season the mixed salad greens with a little salt and pepper and toss with a bit of the vinaigrette arrange in the center of the plate. Toss the asparagus with the vinaigrette and lay the spears on the salad greens.
Drain the eggs on a paper towel on top of the asparagus. Scatter the bacon over the salad and serve immediately.
*eggs may also be soft boiled or poached. You want to create a soft texture and runny yolk to team with the vinaigrette.
Questions? Email Julie Levanway.
Follow Julie on Twitter: www.twitter.com/FreshFrTheFlame.
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