Warm Winter Salad

warm winter salad with backyard eggs and sherry-walnut dressing

I vary the ingredients in the salad with whatever I happened to have in the refridgerator. I usually blanch any of the firm vegetables like broccoli, carrots, cauliflower, etc. and toss them warm into the salad. I also try to keep the eggs warm until I place them on the salad.

1½ tablespoons sherry vinegar
1½ teaspoons Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup walnut oil

4 eggs
6 cups mixed salad greens
2 cups cut-up vegetables such as broccoli, carrots, cauliflower, blanched
2 tomatoes, chopped
¼ cup pitted Kalamata olives
¼ cup shaved Parmigiano-Reggiano cheese or crumbled blue or feta cheese
¼ cup coarsely chopped walnuts, toasted

Whisk sherry vinegar, mustard, salt and pepper together in small bowl; slowly whisk in walnut oil.

Place eggs in small saucepan; cover with hot water. Bring to a bare simmer over high heat. Reduce heat to medium-low or low and simmer 4 minutes (eggs should not bounce or rattle and the water should lazily bubble). Place in ice water until just cool enough to handle; peel.

Arrange salad ingredients except cheese and walnuts on plates; top with halved eggs; sprinkle with cheese and walnuts. Bring dressing to a bare simmer by heating in the microwave or in a saucepan. Drizzle the warm dressing over the salad. Sprinkle with additional pepper.

Serves 4