Eating In // Mixed Green Salad with Soft Boiled Eggs

This salad is so full of goodness it can stand alone as a main course. There are a lot of ingredients but each one plays an important role. Have some friends over, pour some wine, and eat this salad. It'll be a hit.

The goods:
Serves 4-6
1 bag of spring mix
3 cups arugula
6 eggs, soft boiled
1/2 cup farro, cooked
1 bunch, broccolini, roasted
3/4 cup feta cheese, crumbled or cubed
2 small avocados or 1 big one, diced
2 tbls olive oil

For the dressing:
1/2 cup balsamic vinegar

1/4 cup grapeseed oil
3 tbls honey
Salt and pepper

Directions:
1. Whisk the vinegar, oil, honey, and salt and pepper together. Set aside.

2. Place the broccolini onto a sheet pan and toss with the olive oil. Roast at 400 degrees for 15 minutes. It should be golden and crisp.
3. For the eggs: place them in a sauce pan of room temperature water and bring to a simmer. Simmer for 6-8 minutes and then immediately plunge them into an ice bath. Peel and slice.
4. Toss all of the veggies and lettuces on to a platter. Top with the eggs, farro and feta. Pour the dressing over the top. Serve immediately.


Be sure to check out more recipes from our "Eating In" series here.

Recipe by: Megan Forbes

Photos by: Christina Hussey
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