Winter Greens Salad

With apples, pecans, garlicky vinaigrette. Serve with soft-cooked eggs and multigrain toasts.

Vinaigrette (yield: 4 servings)

  • 3 tbsp cider vinegar
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/2 tsp sea salt
  • 1 tbsp whole grain mustard
  • 4 cloves garlic
  • 2 tbsp fresh seasonal herbs
  • 6 turns black pepper
  • 4-6 oz extra virgin olive oil

1. Chop garlic on a cutting board and smash with sea salt and herbs.

2. In a bowl, combine garlic and herbs with vinegars, honey and mustard.

3. Whisk together and begin to emulsify with olive oil.

4. Season to taste with salt and pepper.

Soft-cooked Eggs (yield: 4 servings)

  • 4 organic eggs
  • 1 tsp sea salt
  • 2 quarts boiling water
  • 1 gallon ice water
  • 2 tbsp vinegar

1. Bring water to a boil in sauce pan. Reduce to simmer, add sea salt and vinegar.

2. Gently lower eggs into pan. Set timer for 6 minutes.

3. Remove eggs from water. Prick tiny hole in top of each egg before submerging in ice bath. Shock 2 minutes. Peel.

Winter Greens Salad

  • Garlicky vinaigrette
  • Soft-cooked eggs
  • 2 medium green apples, chopped
  • 1/2 cup pecans
  • 4 cups winter greens
  • Sea salt and black pepper

1. Dress the salad bowl with vinaigrette.

2. Add winter greens, apples and pecans.

3. Season salad with sea salt and a few grinds fresh black pepper.

4. Toss salad with hands, making sure to coat all ingredients evenly.

5. Place portions on plates and top with soft-cooked eggs — sliced or chopped. Add multi-grain toast on the side.