On a recent visit to The Block a great neighborhood restaurant that utilizes fresh local ingredients, I tried their spinach salad for the first time. It was topped with a fried poached egg. I was quite impressed with the idea of frying a poached egg. Overall, I found the flavor combinations to be incredibly flavorful and interesting so I decided to try it at home, minus deep fried poached egg. For the time I had to work with I opted for the traditional poached egg instead.  On another day, I will definitely attempt the deep fried version.  Stay tuned.

 Summer Spinach Salad 


Ingredients:
1 Bag fresh baby spinach
4 Scallions thinly sliced, both white and green parts
4 Slices Boar's Head salami diced
4 Slices Pancetta fried crisp and crumbled
Sprinkling of pickled peppers and red onions, recipe follows
Gorgonzola cheese crumbles
4 Eggs poached
Basil vinaigrette dressing, recipe follows

Method:

Place the first six ingredients in a large mixing bowl, gently toss and set aside. Poach the eggs in a large frying pan filled with water and 1 tbsp of white vinegar.  While the eggs are poaching, toss the salad with the dressing and season with fresh cracked pepper.  Portion the salad onto serving plates and top each with a poached egg. Serve immediately.

Basil Vinaigrette Ingredients:
Handful of fresh basil leaves
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1 tbsp dijon mustard
1 tbsp sugar, or to taste
Fresh cracked pepper


Place all ingredient in a blender and process to a fine puree. Adjust seasonings to taste.


Pickled Peppers and Red Onions:
1/2 cup fresh lime juice
1/4 cup distilled white vinegar
1 tbsp sugar
1 tsp kosher salt
1 Red onion thinly sliced
1 cup thinly sliced sweet peppers or your favorite variety
1 tsp dried oregano


Whisk together the lime juice, vinegar, sugar and salt in a medium nonreactive bowl and let stand until salt and sugar dissolve.  Meanwhile peel and halve the onion and cut into 1/8 inch slices. Add the onions, oregano and peppers to the lime juice mixture and stir to combine. Cover and refrigerate for at least 24 hours and up to 2 days. Drain before serving.