Mixed Greens Salad with Poached Eggs and Orange Sorrel Vinaigrette

After last week’s holiday indulgence of rich Thanksgiving foods, and pie for breakfast several days in a row, I thought a light salad was in order for lunch. I had some lovely mixed greens, mizuna (green and purple), a red onion, plus sorrel and parsley from La Nay Ferme, my CSA, and came up with this delicious salad. The orange sorrel vinaigrette is bright and flavorful. Serve a couple of toasted baguette slices drizzled with a bit of olive oil on the side to soak up the salad juices. I have always been afraid to poach an egg, but I have been practicing lately and it is actually kind of fun. There are many methods for poaching an egg and I do not claim to be an expert, but this is what I do (it works for me). Bring 4 cups of water to boil in a 2-quart saucepan. Add 1 tsp. vinegar (I used red wine vinegar), then lower the heat to barely a simmer. Crack an egg into a small bowl and gently slide it into the water. Let sit for 2-3 minutes. The egg will sink to the bottom of the pot. Use a slotted spoon to very gently lift the egg and check to see that the egg white is firm and the yolk is still wobbly. You can put it back in the water if the egg needs another minute. Remove egg from the water and sprinkle with a bit of salt before plating.

Mixed Greens Salad with Poached Eggs and Orange Sorrel Vinaigrette
1 c. mixed greens and mizuna
1-2 Tbsp. thinly sliced red onion
2 large eggs, poached
salt and pepper
2 Tbsp. orange sorrel vinaigrette
dusting of sumac

Orange Sorrel Vinaigrette
1/2 c. rinsed and chopped sorrel
2 Tbsp. chopped fresh parsley
2 Tbsp. fresh orange juice
1/4 tsp. orange zest
1/4 tsp. red wine vinegar
1/4 tsp. sugar
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1/4 c. extra virgin olive oil

On a serving platter combine mixed greens and sliced red onion. Sprinkle with salt and pepper. Placed poached egg on top of greens. Dust greens and eggs with a generous pinch of ground sumac. In a blender combine vinaigrette ingredients and blend until smooth. Drizzle 2 Tbsp. of vinaigrette over salad. Serves 1.

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