Poached Egg, Lardon, and Arugula Salad with a Creole Mustard Vinaigrette
Author: Healthy Recipe Ecstasy
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
Combine the first 11 ingredients (paprika through salt) in a small bowl and whisk until combined to make the Creole mustard vinaigrette.
While whisking, slowly drizzle in ½ cup of olive oil until emulsified.
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.
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.
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/