Veggie Salad With Chanterelles & Poached Eggs

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BUT FIRST, THIS :
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One of the reasons I moved from Florida back to Germany (besides the Hurricanes) was the fact that I loathe Floridas heat and humidity ( Lets not even mention the traffic).
On the other hand, here in Germany, while we are at the hight of summer, the average temperature is very agreeable, with only the occasional very hot day, and always very little humidity.
But, nevertheless, Florida, Germany, or wherever – who could say no to this beautiful salad, any time of the year, anywhere, and in any weather ? 🙂
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Bon Appétit ! Life is Good !
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Click here for more Salad on ChefsOpinion
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Click here for more Chanterelles on ChefsOpinion
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Click here for more Poached Eggs on ChefsOpinion
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: saute 8 oz cleaned, fresh chanterelles in 1 tblsp EVO, season to taste with kosher salt and fresh-ground black pepper, set aside

: poach 2 ea eggs to your preferred doneness, shock in ice water, place on absorbent paper

: cut 2 fresh cooked corn cobs into thick slices, clean and blanch 8 oz green beans, cut 1 ea cup grape tomatoes in half, slice 1 ea small white onion into fine julienne, add the chanterelles, dress with herb-vinaigrette, mix to coat all veggies generously with the dressing , to serve, place the salad in a serving dish, top with the poached eggs ; serves one main course or 2 to 4 appetizer (adjust the # of eggs accordingly)