Megan Mccardle'S Poached Egg And Arugula Salad

1. 1

   Place your arugula in a large salad bowl.

2. 2

   Whisk up the vinaigrette (I keep it in the fridge, then microwave for 10 seconds to turn it back into its proper liquid form, and shake up the container to re-emulsify).

3. 3

   Saute pancetta over medium heat for a couple of minutes, until it begins to release fat. Add shallots, and a little butter or olive oil as needed if they are not releasing enough fat to saute the shallot. Saute together for a minute, then add pine nuts and cook, stirring frequently, until the nuts are just beginning to brown. Remove from heat and place into your salad. Don't worry if the shallots are just barely soft. You want a bit of crunch.

4. 4

   Poach four eggs.

5. 5

   When the eggs are done, place on the salad immediately. You're going to break up the egg as you eat it anyway, so feel free to break it when you're adding it to the salad. Top with Parmesan shaved with a microplane grater (not much, just a light dusting), fresh ground black pepper, and a very small drizzle of white truffle oil. Serve with good crusty bread and another vegetable on the side. I like grape tomatoes sauteed in a little olive oil and garlic.

* Per serving · 4 servings · Values may vary.

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