Bistro-Style Salad with Poached Egg and Aged Goat Gouda

Culture (www.culturecheesemag.com) is my favorite magazine, hands down. It is cover-to-cover cheese, and I don’t know if I like the text or the pix better, tough choice. Simply divine! Pick it up if you ever see it in your local cheese store.

Anyway, the latest issue features this recipe, and you have to try it! It features winter lettuces (firm, somewhat bitter-tangy), although I’m sure you can make it with romaine, bibb or leaf lettuce. Perfect for a main course, and so satisfying. Of course, serve with broiled cheese toasts!

Crispy, creamy, salty, eggy...nums

Salad Ingredients

1 cup shelled pistachio or walnut halves

3 tablespoons  olive oil

12 scallions, green ends trimmed, to leave 6″ lengths

4 very thin slices prosciutto, cut into strips

1/2 pound frisee and/or a combo of other bitter greens, torn, washed and thoroughly dried

4 medium eggs

2 ounces shaved aged gouda, asiago or parmesan

Salt and freshly ground pepper

Vinaigrette

1 1/2 teaspoons Dijon mustard

Salt and freshly ground pepper

1/4 cup white or red wine vinegar

1/2 cup olive oil

Cheese toasts

1/4 cup grated aged gouda, asiago or parmesan

Freshly ground pepper

Salad Directions

Toast the nuts in a small skillet over medium heat for 4 to 5 minutes. Remove from heat and coarsely chop, set aside

In another skillet, heat oil over medium heat. Add scallions and cook for 5 minutes, tossing once or twice, until tender and just beginning to brown. Remove from heat and add prosciutto strips, just to warm.

On a large serving platter, arrange greens. Top with scallions in a cross-cross pattern and scatter prosciutto around the salad. Spoon half of the vinaigrette on top of greens and scallions.

Poach eggs by filling large skillet with water and bringing to boil over high heat. Carefully crack each egg into a bowl, keeping the yolk intact. Gently add the eggs to the skillet with the boiling water, one at a time. Reduce heat to medium high so that the water is at a slow simmer, cook for 3 minutes for an egg with runny yolk, longer for firmer yolk. Carefully remove eggs with a slotted spoon and arrange in center of salad, on top of scallions. Scatter walnuts and cheese shavings on top of salad. Season egg with salt and pepper. Serve remaining vinaigrette on the side.

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