Springtime Sunny-Side Up Spinach Salad

Springtime Sunny-Side Up Spinach Salad
  • ¼ cup & 3 tablespoons F. Oliver’s Garden Fresh
  • Gremolata Extra Virgin Olive Oil (EVOO)
  • ¼ cup F. Oliver’s Lemon Bouquet Balsamic
  • 1 teaspoon F. Oliver’s City Style Herbs
  • 3 cup asparagus, trimmed and chopped
  • 4 cups mushrooms, sliced
  • 6 cup fresh baby spinach
  • 1 cup pea shoots, roughly chopped
  • 2 eggs
  • Salt & pepper
  1. Combine ¼ cup each EVOO, balsamic and City Style Herbs. Whisk to emulsify. Set aside.
  2. Heat saute pan and 1½ tablespoons EVOO on medium-high. Add mushrooms and cook until browned. Add asparagus, season with salt and pepper and cook until vibrant green and begin to soften.
  3. Transfer vegetables to a bowl and return saute pan to burner. Add 1½ tablespoons EVOO and crack eggs into pan. Reduce heat to medium and cook eggs until whites are opaque and firm.
  4. While eggs are cooking, place spinach in a large bowl and toss with vinaigrette.
  5. Divide spinach in two salad bowls and layer asparagus & mushroom mixture, pea shoots & eggs to serve. Finish with salt and pepper.

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