Poached Egg, Lardon, and Arugula Salad with a Creole Mustard Vinaigrette
 
 
Author:
Recipe type: Salad
Ingredients
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon cayenne
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 3 tablespoons Dijon mustard
  • 2 tablespoons thinly sliced green onions
  • 2 teaspoons honey
  • 2 tablespoons red wine vinegar
  • ⅛ teaspoon kosher salt (you only need a little because the pancetta is very salty)
  • ½ cup olive oil
  • 4 cups arugula
  • 4 eggs
  • 1 cup diced pancetta
  • ½ cup grated Pecorino-Romano
  • Freshly ground black pepper
Instructions
  1. Combine the first 11 ingredients (paprika through salt) in a small bowl and whisk until combined to make the Creole mustard vinaigrette.
  2. While whisking, slowly drizzle in ½ cup of olive oil until emulsified.
  3. Poach the eggs. I cheated and used an egg poacher but if you want to poach the eggs the real way, smitten kitchen gives great instructions: http://smittenkitchen.com/2008/08/how-to-poach-an-egg-smitten-kitchen-style/. The eggs should cook until the yolk is creamy.
  4. Heat a small saute pan over medium-high heat and cook the pancetta for about 5 minutes or until it starts to crisp and brown.
  5. Mix ¼ cup of the Creole mustard vinaigrette with the arugula. (You can add more later if you want but the dressing is strong so start with just a little and see how it tastes.) Pile one cup of arugula on each of four plates. Top each pile with one poached egg. Sprinkle ¼ of a cup of pancetta on each salad. Then top with Pecorino-Romano. Finally, add a little freshly ground black pepper.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/poached-egg-and-arugula-salad-with-a-creole-mustard-vinagrette/