Bistro-Style Salad with Poached Egg and Parmesan | culture: the word on cheese

Name: Bistro-Style Salad with Poached Egg and Parmesan | culture: the word on cheese
Ingredients: 1 ½ teaspoons Dijon-style mustard; Salt and freshly ground black pepper; ¼ cup white or red wine vinegar; ½ cup plus 1 tablespoon olive oil; 8 slices ½ inch thick crusty baguette or bread; 2 tablespoons olive oil; ¼ cup grated Parmesan cheese; Freshly ground black pepper; 1 cup shelled pistachio nuts or walnut halves; 3 tablespoons olive oil; 12 scallions (green ends trimmed, to leave 5- to 6-inch lengths); 4 very thin slices prosciutto (cut into strips); ½ pound frisée and/or a combination of other bitter greens (torn, washed, and thoroughly dried); 4 medium eggs; 2 ounces shaved Parmesan cheese; Salt

culturecheesemag.com

Salads seem like a challenge during the winter, but with just a little creativity you can have this beautiful bistro-style salad apropos of the season

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Ingredients

1 ½ teaspoons Dijon-style mustard
Salt and freshly ground black pepper
¼ cup white or red wine vinegar
½ cup plus 1 tablespoon olive oil
8 slices ½ inch thick crusty baguette or bread
2 tablespoons olive oil
¼ cup grated Parmesan cheese
Freshly ground black pepper
1 cup shelled pistachio nuts or walnut halves
3 tablespoons olive oil
12 scallions (green ends trimmed, to leave 5- to 6-inch lengths)
4 very thin slices prosciutto (cut into strips)
½ pound frisée and/or a combination of other bitter greens (torn, washed, and thoroughly dried)
4 medium eggs
2 ounces shaved Parmesan cheese
Salt