October 24, 2014
- 2 eggs
- 1 handful of spinach, sliced thin
- 1 handful of frisee
- 1 ear corn, cut off and cooked then cooled
- 2 strips bacon, cooked then crumbled or sliced thin
- 1/4 red onion, sliced thin
- For vinaigrette:
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 8 tbsps olive oil
- 1/2 tsp oregano
- Pinch salt and pepper
Combine all ingredients, shake in a jar or whisk together.
Heat a pot of water to boiling. Toss together spinach, lettuce, corn, red onion, and bacon with a small amount of the dressing. Crack the eggs into boiling water. Allow to cook for 3-4 minutes or until the whites of the eggs are white and not translucent. Carefully take out of the boiling water with a slotted spoon and carefully place atop of the dressed salad. Grate fresh parmesan over the top and cracked black pepper. Serve with toasted bread and a glass of a white SummerWood wine.