Tuesday, May 01, 2007

Spring Salad with Local Eggs

What do you do with a dozen fresh, free-range chicken eggs and red spring onions you pick up at the farmer's market? Boil the eggs, slice the onions thin, and make a colorful salad. Boston lettuce, diced red peppers, and a honey mustard vinagrette top it off.

For the vinegrette: Combine 1 Tbsp honey, 1 Tbsp Dijon mustard, 1 tsp. white vinegar, 1 Tbsp olive oil, and a little salt and pepper in a small plastic container with a tight lid, shaking well before serving. The red onions and red peppers give such a fantastic sweetness that is the perfect complement to the rich eggs. Yum.

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