French Salad With Poached Egg

MAKES 4 SERVINGS Tarragon Vinaigrette

2 tbsp white wine vinegar half shallot, minced 1 tsp Dijon mustard ½ tsp salt ¼ cup extra-virgin olive oil 2 tbsp finely chopped tarragon 1 tbsp extra-virgin olive oil 2 slices bread (¾ inch thick), cubed 1 tbsp white wine vinegar 4 eggs 3 cups cress or pea shoots 2 cups sugar snap peas, sliced 1½ cups canned cannellini beans, drained and rinsed 1 cup cubed halloumi half head fennel, cored and thinly sliced 4 radishes, thinly sliced

Tarragon Vinaigrette In small bowl, whisk together vinegar, shallot, mustard and salt; gradually whisk in oil in thin steady stream. Stir in tarragon; set aside.

In large skillet, heat oil over medium heat; add bread, tossing to coat. Cook bread in single layer, stirring occasionally, until toasted, 3 to 4 minutes. Transfer to paper towel– lined plate; set aside.

In large saucepan, add enough water to come 2 to 3 inches up side; bring to boil. Reduce heat to simmer; stir in vinegar. Crack 1 egg into small cup; gently slide egg into pan. Repeat with second egg; cook until whites are set but yolks are still slightly runny, 3 to 4 minutes. Using slotted spoon, transfer eggs to paper towel–lined plate to dry. Repeat with remaining eggs.

In large bowl, combine cress, snap peas, beans, halloumi, fennel and radishes. Drizzle with Tarragon Vinaigrette; toss to coat. Divide among 4 plates; top each with croutons and 1 egg.

PER SERVING about 516 cal, 23 g pro, 32 g total fat (10 g sat. fat), 36 g carb (8 g dietary fibre, 7 g sugar), 224 mg chol, 1,056 mg sodium, 586 mg potassium. % RDI: 27% calcium, 29% iron, 28% vit A, 77% vit C, 54% folate.