4.9 from 81 votes
Mozzarella & Poached Egg Salad with Blackberry Vinaigrette
Because salads can be yummy too.
Prep Time
5 mins
Cook Time
5 mins
Total Time
14 mins
Servings: 1 serving
Course:
Salad , Appetizer
Cuisine:
International
Ingredients
- 1 handful of spring mix (baby lettuce, spinach, etc.)
- 1 egg
- 1 mozzarella ball
- ¼ pomegranate
Blueberry Vinaigrette
- 10 blueberries
- 30 ml olive oil
- 10 ml balsamic vinegar
- salt
- pepper
Instructions
- To poach the egg, bring a pot of water and vinegar to the boil. As soon as the water is boiling, turn the heat to low, stir with a whisk, and carefully add the egg to the whirl of water. Cook until it is the desired consistency.
- Another way to poach an egg is to break it into a plastic bag, add some neutral oil, and tie the bag with a knot. Boil in water for a few minutes. When the egg is ready, cut the bag, and voila - you have a poached egg without much hassle.
Cup of Yum
For the Blueberry Vinaigrette:
- Blend the berries and add the olive oil, and balsamic vinegar. Season with salt and pepper.
- Place the lettuce mix on a plate, tear the mozzarella ball, or cut it into pieces and place it on top, then add the pomegranate, poached egg, and blueberry vinaigrette.