8 ounces smoked salmon (Rodale uses their own house-smoked salmon but Ducktrap is another excellent brand)
8 cups of mixed spring greens
1 teaspoon coarse sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1 pound fingerling potatoes, scrubbed and halved
1/4 cup, plus 1 Tablespoon extra virgin olive oil
2 Tablespoons finely chopped shallot
2 Tablespoons red wine vinegar
1 teaspoon Dijon mustard
Sea salt flakes and coarse ground pepper
4 large eggs, poached
• To roast the fingerling potatoes, preheat oven to 400 degrees. Heat a large baking dish or oven-proof skillet in the oven 15 minutes.
• Combine salt, pepper, thyme and rosemary in a small bowl.
• Toss potatoes in a medium bowl with 1 Tablespoon of olive oil. Sprinkle generously with seasoned salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, about 20 to 25 minutes.
• Divide and arrange greens on four plates. Divide the salmon pieces and warm potatoes among the plates.
• In a small skillet, heat the remaining 1/4 cup of olive oil over medium-high heat. Add the shallot and cook, stirring until soft, about 1 to 2 minutes. Lower heat to a simmer, whisk in the vinegar and mustard. Simmer for 1 minute. Add a large pinch of salt and some pepper. Set aside and keep warm.
• Cook and place the warm poached eggs on top of the salad greens. Immediately drizzle with the warm dressing. Season to taste with salt flakes and ground pepper. Serve immediately.
Makes 4 servings
