1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
1/8 cup Dijon mustard
1 small shallot, minced
Sea salt and pepper, to taste
6 tablespoons extra virgin olive oil
3 cups fresh seasonal beans, several varieties
6 Eggs
6 tablespoons goat cheese, crumbled
4 to 5 cups mixed baby salad greens

Blend together vinegars, mustard, shallots, along with sea salt and pepper to taste. Slowly whisk in olive oil until fully blended. Set aside. Trim ends of beans; cut into 3 to 4 inch pieces. Cook beans in lightly salted boiling water until tender; drain. Toss beans with 1/8 (2 tablespoon) cup dressing.

Arrange 1/2 cup beans in a “nest” in center of plate. Toss the salad greens and herbs in the remaining vinaigrette; Divide greens equally around each of the 6 nests. Poach eggs 2 or 3 at a time, until whites are completely set and yolks begin to thicken (no longer runny, but not hard). Place egg in the nest. Sprinkle 1 tablespoon goat cheese over each of the 6 nests. Serve immediately.

Nutrition information per 1/6 of recipe (w/o salt & pepper):
634 calories; 42 g total fat; 270 mg cholesterol; 498 mg sodium; 30 g carbohydrate; 37 g protein Recipe source: American Egg Board