Combine vinegar salt and pepper. Whisk in oil until fully blended. Reserve. Slice, dice, or wedge tomatoes, as desired. Toss with 1/8 cup vinaigrette. In a large bowl, combine arugula, parsley, basil, onion and jalapeno. Toss with 1/4 cup vinaigrette. Arrange 2 – 3 oz. tomatoes on a plate. Top with 1/3 cup salad, 4 hard-cooked egg quarters and two ounces cheese. Sprinkle with additional salt and pepper, if desired. Serve immediately.

To hard-cook eggs: Place eggs in a single layer in saucepan; add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from heat. Cover pan. Let eggs stand in water for 15 minutes (12 minutes for medium eggs; 18 for extra large). Drain immediately and serve warm. or, cool completely under cold running water or in a bowl of ice water, then refrigerate.

Nutrition information per 1/4 recipe (w/o additional salt & pepper):
436 calories; 33 g total fat; 272 mg cholesterol; 320 mg sodium; 11 g carbohydrate; 26 g protein

Recipe source: American Egg Board