Endive and Quinoa Salad With Poached Egg

• 2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar (sherry vinegar is my preference)
• 1 teaspoon balsamic vinegar (optional)
• Salt, preferably coarse sea salt or fleur de sel, to taste
• 1 teaspoon Dijon mustard
• 6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil
• 2 tablespoons walnut oil
• 1 garlic clove, crushed
• 1/2 cup cooked quinoa
• 1 1/2 endives, preferably a mix of red and green, cut crosswise into 3/4-inch slices
• 2 white or cremini mushrooms, thinly sliced
• 1/4 yellow bell pepper, cut crosswise in thin slices
• 1 teaspoon chopped fresh herbs, like tarragon and chives
• 1/4 ounce (1 tablespoon) slivered Parmesan
• 1 egg, poached

1. Make the dressing first so that the garlic, which youll pull out before tossing the salad, can marinate.
2. In a bowl or a glass measuring cup, whisk together the vinegars, salt, pepper and mustard.
3. Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing.
4. Let sit for 15 minutes.
5. Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons.
6. Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate.
7. Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl.
8. Add the 1 1/2 tablespoons dressing and toss together.
9. Poach the egg, if you have not done so already.
10. Top the salad with the poached egg and enjoy.

red wine vinegar, balsamic vinegar, salt, mustard, extra virgin olive oil, walnut oil, garlic, quinoa, endives, white, yellow bell pepper, fresh herbs, parmesan, egg

Taken from cooking.nytimes.com/recipes/1013890 (may not work)