1 large head Florida curly endive, chopped
2 large Florida eggs, poached to desired doneness
1 cup Florida cherry tomatoes, sliced in half
1 cup thick cut bacon, cooked and crispy (hand torn)
¼ cup goat cheese
1 cup plain whole yogurt (or skim)
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
¼ cup fresh herbs (such as parsley and thyme), finely chopped
⅓ cup Parmesan cheese, grated
Sea salt and fresh ground pepper to taste
In a small bowl, combine Parmesan cheese, yogurt, vinegar, mustard and chopped herbs. Mix until thoroughly combined. Taste dressing and adjust seasoning with sea salt and fresh ground pepper. Store in refrigerator until ready to use.
In a medium sized bowl, add the chopped curly endive and only about 1/3 or less of the dressing. Use tongs to toss the ingredients. Season the lightly coated curly endive with sea salt and fresh ground pepper. Transfer the dressed curly endive to one large serving bowl or two smaller serving bowls. Evenly distribute the bacon, cherry tomatoes and crumbled goat cheese over the salad. Top each salad with a warm poached egg. Season the poached egg with sea salt and fresh ground pepper. Serve.
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