April 1, 2009
From: Chef Cindy Pawlcyn, Mustard's Grill, Napa, CA. Yield: 12 servings.
2 Tbsp. apple cider vinegar
2 Tbsp. balsamic vinegar
¼ cup Dijon mustard
2 small shallots, minced
to taste, sea salt and pepper
¾ cup extra-virgin olive oil
6 cups seasonal beans, several varieties (mix of colors, wax, and shelling beans)
12 large eggs
6 oz. goat cheese
9 cups mixed baby salad greens
3 Tbsp. fresh chopped tarragon or chervil
Blend together vinegars, mustard, shallots, sea salt and pepper to taste. Slowly whisk in olive oil until fully incorporated. Set aside.
Trim ends of beans and cut in 3-4” pieces. Blanch beans in lightly salted water; drain. Toss beans with ¼ cup dressing.
Poach eggs in small batches in acidified water (1 tsp. vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
To serve, arrange ½ cup beans in a nest in center of a plate. Place egg in the nest. Toss the salad greens and herbs in the remaining vinaigrette; place ¾ cup greens around the nest. Sprinke ½ ounce goat cheese over the salad. Serve immediately.
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