Warm Salad with Sherry Vinaigrette and Soft Boiled Eggs

4 servings - from Fresh Food Fast, by Peter Berley

Ingredients:

4 large eggs

salt and pepper

garlic clove, halved

1 pound greens

1/2 c olive oil

1/4 cup sherry vinegar

2 tablespoons balsamic vinegar

2 large shallots, peeled and chopped

2 tsp minced fresh thyme

1. Soft boil eggs.
2. Rub inside of salad bowl with garlic. Add greens.
3. Make vinaigrette: Add oil, vinegars, shallots, thyme, and salt to small skillet on stove over high heat. Cook for 1 minute. Turn off heat and season with black pepper.
4. Pour vinaigrette over greens and toss well.
5. Peel eggs and top each salad with an egg.