Warm Salad of Spring Vegetable Medley, Poached Egg, and Pancetta Vinaigrette


4 eggs
Pinch of salt
Dash of vinegar
Ice water
2 tablespoons olive oil
1 bunch scallions sliced diagonally into 1-inch pieces
6 ounces whole fresh morels
1 teaspoon minced shallot
1 teaspoon minced garlic
1 cup peeled, blanched fava beans
10 spears asparagus, sliced diagonally into 1-inch pieces and blanched
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups mixed greens
4 ounces pancetta, diced
1 shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons honey
1/4 cup sherry vinegar
3/4 cup extra-virgin olive oil
Salt and pepper to taste


To poach the eggs: Bring 2 quarts water to a boil. Add a pinch of salt and a dash of vinegar; turn heat down to a light simmer. Crack and drop each egg into boiling water; poach about 3 minutes. Remove with slotted spoon and place in ice water.

For the vegetable medley: In a nonstick pan, heat 2 tablespoons olive oil. Add scallions and cook 1 minute. Add the morels, shallot, and garlic; saute over low heat 3 to 5 minutes, until soft. Add the fava beans and asparagus and cook an additional 30 seconds. Season with salt and pepper. Remove from heat.

To make the vinaigrette: In a skillet, brown pancetta over medium heat until crispy, about 8 minutes. Place shallot, mustard, honey, and vinegar in a bowl; whisk gently. Next, add oil, whisking as you go. Then add half the pancetta and season with salt and pepper to taste.

Gently reheat eggs by returning to hot water for a few seconds. Toss mixed greens with vegetables and one-third of the vinaigrette; divide between four plates. Place 1 egg on each plate, garnish with remaining pancetta, and finish with extra dressing if needed.


4 servings

Preparation Time

40 Minutes

Total Time

45 Minutes

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