8 cups organic Mesclun Mix
4 farm fresh eggs
½ pound new potatoes, sliced thin on a mandoline
2 cups toybox cherry tomatoes, halved
1 english cucumber, diced
2 oz blue cheese, crumbled
2 oz strong, hard cow’s milk cheese, such as Cantal or Farmhouse cheddar
2 oz. fresh chevre, crumbled
1 tsp. whole grain mustard
3 tablespoons red wine vinegar
1 tsp. finely chopped shallot
½ cup extra virgin olive oil
salt and pepper to taste
Place the washed and dried greens in a large mixing bowl. Add the cut tomatoes and cucumbers. Cover with a damp paper towel and place in the refrigerator.
Next, making the dressing. In a small bowl or pint sized bell jar, add the vinegar, shallots, mustard, oil, salt and pepper. Either whisk well or place the top on the jar and shake vigorously. Let stand at room temperature.
Heat a medium non stick pan over medium heat. Add enough olive oil to coat the bottom of the pan. Add the potatoes, season with salt and pepper, cover and reduce heat to low. Cook, stirring occasionally for 10 minutes or until potatoes are cooked through and browned. Move the potatoes to one side of the pan, making sure there is enough oil left to coat the bottom of the pan, add the eggs. Raise the temperature to medium. Season with salt and pepper and allow to cook for 1-2 minutes. Carefully flip the eggs over and turn off the heat. Cook an additional 1-4 minutes depending on desired doneness.
While eggs are finishing, pull the greens out of the fridge and season with salt and pepper. Add enough vinaigrette to coat and toss well. Divide the greens between 4 plates. Top with some of each cheese, the warm potatoes and the eggs.
**Can also replace the eggs with a couple nice slices of prosciutto or Serrano ham!