Warm Garden Bean, Goat Cheese and Poached Egg Salad

Warm Garden Bean, Goat Cheese and Poached Egg Salad

Yield: 12 servings


  • 1 oz. (2 tbsp.) apple cider vinegar
  • 1 oz. (2 tbsp.) Balsamic vinegar
  • 1/4 cup Dijon mustard
  • 2 oz. shallots (2 small), minced
  • Sea salt and pepper, to taste
  • 6 oz. (3/4 cup) extra-virgin olive oil
  • 2 lb. (6 cups) fresh seasonal beans, several varieties*
  • 12 large eggs
  • 6 oz. goat cheese, crumbled
  • 6 oz. mixed baby salad greens
  • 3 tbsp. fresh chopped tarragon or chervil

*Mix of colors, wax, or shelling beans.


  1. Blend together vinegars, mustard, shallots and sea salt and pepper to taste. Slowly whisk in olive oil until fully incorporated. Set aside.
  2. 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.
  3. 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.
  4. To serve, arrange 1/2 cup beans in a “nest” in center of a plate. Place eggs in the nest.
  5. 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.



Egg facts


Egg Cloud on Parmesan Crisp