Lately I’ve been obsessed with arugula. It has that perfectly peppery zing that really appeals to me and makes a great backdrop for a variety of other ingredients. My most recent uses are on my faux bacon, lettuce, tomato and avocado sandwiches on wheat lavash and this poached egg salad (thanks to Alton Brown – I finally learned how to properly poach an egg!) The slightly runny egg yolk creates a natural, creamy dressing, adding a decadent warmth to the spicy arugula. It’s really fast and easy!

Arugula and poached egg salad

Serves 2

Dressing

• 1 tsp Dijon mustard
• 1 1/2 tsp agave nectar
• 2 tsp apple cider vinegar
• 1 tbsp olive oil

Salad

• 4 cups arugula
• 1 sheet whole wheat lavash, cut in half
• 2 eggs
• 2 tbsp goat cheese, crumbled
• Sea salt and fresh ground pepper

1. In a small bowl, whisk mustard, agave nectar, and vinegar together. Add oil and whisk, combining well.
2. Poach the eggs (see link above for excellent directions and tips)
3. Toss arugula with dressing.
4. Place half of the arugula over each lavash. Sprinkle goat cheese over each. Top with poached egg, salt and pepper. Serve immediately.