2 cups mizuna greens, chopped
2 cups mixed salad greens, chopped
1 cup fresh basil, chopped
1/4 cup olive oil
5 oz. mushrooms, diced
1 shallot or 1/4 of an onion, sliced
2 Tbsp rice vinegar
2 tsp dijion mustard
salt and pepper to taste
Combine mizuna, salad greens, and basil and and set aside.
Bring a pot of water to a simmer (for poaching the eggs)
Heat 1 Tbsp olive oil in skillet. Add mushrooms and cook, stir occasionally for about 10 minutes. Remove from pan and transfer to a plate.
In the same skillet, add remaining olive oil, shallot or onion, and saute for 1 minute. Add vinegar, mustard, salt and pepper and heat until vinegar bubbles. Turn heat to low and keep warm.
While vinaigrette is cooking, gently crack the eggs into the bot of simmering water. Poach for 3-4 minutes or until whites are set but yolks are still runny.
To serve, divide greens on two plates, add mushrooms on top of the greens and drizzle with vinaigrette dressing straight from the pan. Scoop out the poached eggs and place 1 atop each salad plate.
Season with salt and pepper and serve immediately.
(Recipe adapted from: food52.com/recipes/24831-mizuna-and-mushroom-salad-with-poached-egg. Picture from farmersmarketinstitute.org)