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Warm Garden Bean, Goat Cheese and Poached Egg Salad
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Apple cider vinegar
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1 oz. |
2 Tbsp. |
| Balsamic vinegar |
1 oz. |
2 Tbsp. |
| Dijon mustard |
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1/4 cup |
| Shallots, minced |
2 oz. |
2 small |
| Sea salt and Pepper |
To taste |
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Extra-virgin olive oil
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6 oz. |
3/4 cup |
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Fresh seasonal beans, several varieties*
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2 lb. |
6 cups |
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Eggs
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12 large |
| Goat cheese, crumbled |
6 oz. |
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| Mixed baby salad greens |
6 oz. |
9 cups |
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Fresh chopped tarragon or chervil
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3 Tbsp. |
DIRECTIONS
- Blend together vinegars, mustard, shallots and sea salt and pepper to taste. Slowly whisk in olive oil until fully incorporated. Set aside.
- Trim ends of beans and cut in 3-4 inch pieces. Blanch beans in lightly salted water; drain. Toss beans with 1/4 cup dressing.
- Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
- To serve, arrange 1/2 cup beans in a “nest” in center of a plate. Place egg in the nest.
- Toss the salad greens and herbs in the remaining vinaigrette; place 3/4 cup greens around the nest. Sprinkle 1/2 ounce goat cheese over the salad. Serve immediately.
*Mix of colors, wax, or shelling beans.
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