Spinach and Georgia-Pecan Salad
- Yield 4 servings
Hearty interesting salads are a defining feature on the new landscape of healthy eating. This one takes inspiration from Spain and Italy, where the sublime egg and smoky cured ham are often paired with greens in first courses and tapas.
- 1/2 teaspoon salt
- 2 1/2 tablespoons seasoned rice-wine vinegar
- 4 eggs (high omega-3 fatty acid or free range)
- 5 cups baby spinach leaves, well rinsed
- 3 cups arugula
- 1 tablespoon olive oil
- 2/3 cup Georgia pecan halves, toasted
- 1/4 cup finely chopped red onion
- 4 slices prosciutto, cut lengthwise into strips
- In a large skillet, heat 1 1/2 inches water to boiling. Add salt and the 1/2 tablespoon rice wine vinegar. Break one of the eggs into a small bowl and gently slip the egg into the boiling water. Repeat with a second egg. Cook the eggs 3 to 5 minutes or until the white has set and the yolk has filmed over. With a slotted spoon, remove eggs to large plate. Repeat to cook remaining two eggs.
- To serve, toss the spinach, arugula, olive oil, and remaining 2 tablespoons rice wine vinegar in a large bowl. Divide mixture among four serving plates. Top each with pecans, a sprinkle of red onion, the prosciutto strips, and finally an egg. Serve promptly.