*****23/56 MARINATED FETA, SPINACH & POACHED EGG SALAD

check out the review by
the FAIRFAX FARGO FOODIE
on March 13

RECIPE 23/56  MARINATED FETA, SPINACH & POACHED EGG SALAD

INGREDIENTS

VINAIGRETTE
1/4 cup red wine vinegar
3 Tbsp fresh orange juice (to get fresh juice, first segment the oranges used in the salad. stand upright, cutting top to bottom, carefully trim away peel and white membrane.  Cut down one side of the membrane.  Working over a bowl to catch the juice angle knife under segment and lift out.  Repeat with remaining segments, catching the juice, set aside the segments.

5 tsp EVOO
1 Tbsp each fresh thyme and oregano leaves, finely chopped
1 tsp sugar

You can have the egg a little
runny, that is just as delicious

2 garlic cloves, pressed
1/2 tsp crushed red pepper flakes

SALAD
4 ounce Feta cheese, cut into 12 inche cubes
8 slices French bread, cut 1/4 inche thick
1 tsp EVOO
6 cups fresh baby spinach leaves
1 cup grape tomatoes, halved
2 medium oranges, cut into segments
1/4 small red onion, thinly sliced
1 Tbsp red wine vinegar
4 eggs
1/4 tsp each salt and coarsely ground black pepper

DIRECTIONS
PREP TIME 15 MINUTES   TOTAL TIME 40 MINUTES  YIELD 4 SERVINGS CALORIES 330

1.  Preheat oven to 425.  For vinaigrette, whisk together ingredients in any small bowl.  Combine half of the vinaigrette and feta cheese in Stainless Mixing Bowl; let feta stand 20 minutes.  Set aside remaining vinaigrette.

2.  Meanwhile, brush bread slices with oil.  Arrange bread on Rectangle Stone; bake 12 to 14 minutes or until deep golden brown.  Remove baking stone from oven to Cooling Rack.  Combine spinach, tomatoes, orange segments, onion and remaining vinaigrette in Stainless Bowl; toss to coat.

3.  Bring 4 cups water and vinegar to boil, reduce heat to gentle simmer.   Crack one egg into prep bowl and gently add egg to water; repeat with remaining eggs.  Carefully move Skimmer under eggs to prevent sticking; cook 3 to 5 minutes or according to desired doneness.  Remove eggs with skimmer to paper towel-lined plate, whenever I poach eggs this way I like to rinse them off with hot water, before serving.

4.  Remove feta from vinaigrette; discard vinaigrette.   To serve, divide spinach mixture among serving plates.  Top with feta and poached eggs; sprinkle with salt and black pepper.  Serve with toasted bread slices.  I added some cooked tricolor quinoa on the side to complement this dish and add some grains to the meal that had some nutritional value................great idea.