Warm Salad of Soft-Cooked Eggs and Smoked Salmon

Ingredients

• A large handful of baby spinach and baby arugula, for each serving of salad
  
• 1 small shallot, finely minced
  
• 1 1/2 tablespoons white wine or Champagne vinegar
  
• 1 pinch sugar
  
• 1 tablespoon Dijon mustard
  
• 1 pinch Kosher salt
  
• 1/4 cup extra virgin olive oil
  
• 2 tablespoons heavy cream
  
• 2 tablespoons finely chopped fresh dill leaves
  
• 2 small roasted beets, peeled, quartered, and cut into small wedges
  
• 4 to 6 ounces hot-smoked salmon, skin removed and broken into large flakes (you could use smoked trout or whitefish, if you prefer)
  
• 4 eggs
  
• Toasted bagels, bread, or rolls, to serve alongside the salad
  

Directions

1. In a medium bowl, toss together the greens and half the minced shallot. Keep cool while you prep the remainder of the ingredients.
2. In a small saucepan combine the vinegar, sugar, mustard, and salt. Whisk in the olive oil and cream to form a smooth emulsified dressing. Add the chopped dill and the remaining minced shallot and check the seasoning. Set aside close to the stove top.
3. Put the eggs in a saucepan of cold water and bring to a boil. Reduce the heat to a slightly less vigorous boil and cook for 3 minutes. In the meantime set the saucepan of dressing over a low heat and warm gently, whisking from time to time.
4. Arrange a quarter of the greens on each of four salad plates. Scatter over a quarter of the beets and a quarter of the flaked salmon. When the eggs are cooked, quickly peel them and set one atop each salad. Drizzle with a generous portion of the warm dressing and serve with the toasted bagels.