Mixed Green Salad Recipe
Tomato, eggs, poached pear, red onion, champagne vinaigrette, goat cheese, and fried shallot.
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Ingredients
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Salad
Champagne Vinaigrette & Poaching Liquid
Method
Salad
Prepare greens and tomato
Wash and spin dry the mixed salad greens; place in a large bowl. Core and cut the tomato into 8 wedges (or slice into 1/2-inch wedges) and gently toss with the greens, keeping aside until dressing is ready.
Slice red onion
Peel the red onion and cut very thin half-moons. Place in cold water for 5 minutes to mellow sharpness, then drain and pat dry.
Assemble goat cheese
Crumble the goat cheese into small spoonfuls and keep refrigerated until plating to maintain shape.
Poached Pear
Prepare pear
Prepare the pear: peel the pear, leaving the stem intact if desired, halve lengthwise and core using a small melon baller or spoon. If you prefer whole halves, halve through the core to remove seeds.
Poaching liquid
Make poaching liquid: In a small saucepan combine 1 cup white wine, 1 cup water, 2 tbsp sugar, 1 tsp lemon juice, 2 whole cloves and 1/2 cinnamon stick. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
Poach
Poach pear: Lower pear halves into the simmering liquid, reduce heat to maintain a gentle simmer (not a boil). Poach for 8–10 minutes or until pear is tender when pierced with a knife but still holds its shape. Turn pears occasionally for even cooking.
Cool and slice
Remove pears with a slotted spoon to a plate to cool. Reserve 1–2 tbsp of the poaching liquid to whisk into the vinaigrette for extra flavor. Once cooled to room temperature, slice each half into 4 thin slices for plating.
Poached Eggs
Poach eggs
Bring a medium pot of water to a gentle simmer and add 1 tsp vinegar (optional) to help egg whites set. Crack one egg into a small cup. Create a gentle whirlpool in the water with a spoon and gently slide the egg into the center. Poach 3–3½ minutes for a runny yolk or 4–5 minutes for firmer yolk. Remove with a slotted spoon and drain on a paper towel. Repeat with second egg.
Fried Shallot
Fry shallot
Slice the large shallot very thinly (use a mandoline if available). Heat 1 cup vegetable oil in a small skillet or saucepan to 325°F (just below bubbling). Fry the shallot slices in batches for 1–2 minutes or until golden brown and crisp. Remove with a slotted spoon to a paper towel-lined plate and season lightly with a pinch of salt. Reserve until plating.
Champagne Vinaigrette
Whisk vinaigrette
Make vinaigrette: In a small bowl whisk together 2 tbsp champagne vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp minced shallot, 1 tsp lemon juice and the 1–2 tbsp reserved poaching liquid (if using). Slowly whisk in 4 tbsp extra-virgin olive oil until emulsified. Taste and season with salt and pepper to taste (use approximately 1/4–1/2 tsp salt).
Plating and Finish
Dress greens
Dress the salad: Lightly toss the mixed greens and tomato wedges with about half of the vinaigrette to coat (reserve remaining vinaigrette for guests to add more if desired). Arrange dressed greens on two plates.
Top salad
Top each salad with sliced poached pear distributed evenly, a few slices of the drained red onion, and crumbled goat cheese.
Finish
Place one warm poached egg on each salad. Sprinkle crisp fried shallots over the top and finish with a grind of fresh black pepper and a light pinch of kosher salt.
Serve
Serve immediately so the egg remains runny and the fried shallots stay crisp.