Floating Olive Branch
Poached Egg Grain Salad

Serves 4 



1/4 cup Raspberry Balsamic Vinegar 

1/2 cup Roasted Garlic Infused Olive Oil 

1 tablespoon Dijon mustard 

1 tablespoon honey 

Pinch of Cowboy Rub (plus extra for seasoning the eggs) 

Poached Eggs: 

3 tablespoons Apple Cider Vinegar 

8 eggs 

2 cups cooked quinoa 

2 cups cooked lentils 

1 bunch asparagus, trimmed and blanched 

4 cups salad greens 

1 cup marinated tomatoes, drained and diced 

1/2 cup crumbled goat cheese 


Place the balsamic, olive oil, mustard, honey, and seasoning in a medium bowl, whisk to combine, and set aside until ready to assemble the salad. 

Fill a large saucepan 3/4-full with water. Add the vinegar and bring to a simmer over medium heat. Once simmering and working in batches, crack the eggs into the liquid, and poach for 3-4 minutes or until the egg whites are firm but the yolks are still runny. Use a slotted spoon to remove the cooked eggs from the poaching liquid. 

Divide the cooked quinoa, lentils, asparagus, salad greens, tomatoes, goat cheese, and poached eggs between plates or bowls. Drizzle with vinaigrette before serving and season the poached eggs with a pinch of Cowboy seasoning.