1 | tbsp | dijon mustard |
2 | unit | eggs |
2 | tbsp | extra-virgin olive oil |
4 | cup | frisée or mixed baby lettuce |
1 | unit | Shallots |
2 | tbsp | sherry vinegar |
1. Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
2. Meanwhile, boil the eggs (~ 7 minutes).
3. RIGHT BEFORE DINNER IS SERVED: if necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season to taste. Keep eggs on the side