Category:
Salads

Seasons:
December, May, April, March, February, January

Courtesy of Paula Foore, Springdale Farm

Super easy

4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoons brown mustard
1 small shallot, finely chopped
1 Salt and pepper, to taste
4 cups spinach
3 medium potatoes, cubed
2 farm-fresh eggs
2 tablespoons goat cheese

Potato and Spinach Salad with Egg Directions

Make vinaigrette in the bottom of a large bowl by mixing 2 tablespoons of the olive oil with the vinegar, mustard, shallot, salt and pepper in a large bowl. Place the spinach on top.

In a skillet, with the remaining olive oil, sauté the potatoes until tender. Season with salt and pepper. When done, put the hot potatoes on top of the spinach and toss thoroughly.

Fry the eggs over medium. Divide the salad mixture between two plates. Top each plate with an egg. Sprinkle with the goat cheese. Dinner is served!