Poached Egg And Toast Salad

• Dressing
• 2 tablespoons water
• 1 tablespoon olive oil
• 2 teaspoons honey mustard
• 2 1/2 teaspoons freshly squeezed lemon juice
• 2 teaspoons red wine vinegar
• 2 teaspoons capers, rinsed and chopped
• salt & freshly ground black pepper
• Salad
• 4 large eggs
• 6 ounces mesclun or 6 ounces other mixed salad greens
• 4 slices multi-grain bread
• 3/4 cup alfalfa sprout

1. Whisk all the dressing ingredients together and set aside.
2. Poach eggs to desired doneness.
3. Toss greens with salad dressing; toast the bread, tear it into pieces and toss it with the salad.
4. Place the salad on four plates and top each with an egg; sprinkle with salt and pepper to taste and garnish with sprouts.

dressing, water, olive oil, honey, freshly squeezed lemon juice, red wine vinegar, capers, salt, salad, eggs, salad greens, multigrain bread, alfalfa sprout

Taken from www.food.com/recipe/poached-egg-and-toast-salad-74034 (may not work)