Champagne vinegar ·
Dairy Free ·
Dressings and Vinaigrettes ·
Easy and Quick ·
Grapefruit balsamic ·
Healthy Options ·
Salads ·
SELECT Delicate olive oil ·
Vegetables ·
Walnut oil ·
Fustini's Breakfast Salad
Fustini's Breakfast Salad
Salads
Ingredients
- 2 heads frisee or 6 cups baby lettuces, washed and dried
- 1 tablespoon chopped fresh herbs (we used chives)
- 1 sweet bell pepper, very thinly sliced
- 6 thin slices toasted baguette rubbed with garlic and torn into croutons
- 6 large or extra-large eggs
- 1 tablespoon vinegar (for poaching eggs)
- salt and pepper to taste
- 1 teaspoon fresh thyme leaves
- 6 slices thick cut bacon (optional)
- 2 tablespoons Champagne vinegar
- 1 teaspoon Grapefruit balsamic
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/4 cup Delicate Select olive oil
- 2 tablespoons Roasted Walnut oil
Directions
- Combine the lettuce, herbs, red pepper and croutons in a large bowl.
- Poach the eggs by bringing a lidded frying pan of water to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes, then carefully remove the poached eggs with a slotted spoon and set on a clean dish towel to drain.
- Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and divide between six salad plates. Top each with a poached egg, season with salt and pepper, sprinkle fresh thyme leaves and serve.
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