Crunchy Apple Salad With Poached Eggs And Almonds

• 4 large eggs (2 per person)
• 2 tablespoons vinegar for poaching
• 2 small apples, sliced thinly and cored
• 1 small head Boston lettuce, or about 8 leaves, washed
• 2 oz. Cheddar Cheese, cut in small pieces
• 1/4 cup toasted almonds or walnuts
• dressing:
• 2 tablespoons maple syrup
• 1-1/2 tablespoon apple cider vinegar
• 4 tablespoons vegetable oil
• pinch of salt and pepper
• 1/4 teaspoon cinnamon
• 1 teaspoon lime juice

1. Prepare Salad:
2. Wash lettuce and tear into bite sized pieces and place on individual serving plates.
3. Core and slice apples, and place on top of lettuce.
4. Poach the eggs:
5. Using a shallow 1 quart saucepan, fill with water and add vinegar. Turn on stove and heat water to medium- just before boiling temperature. When bubbles start to form in the water, carefully break open eggs into the saucepan, leaving enough space between eggs so they will not stick together. Turn off the heat on the stove, cover, and leave eggs in the water to cook for 3 minutes.
6. Preparing Dressing:
7. Combine all dressing ingredients, whisk together with a fork and add salt and pepper to taste. Spoon over each of the salad plates.
8. To Serve:
9. Use a large spoon to carefully place eggs on top of plates of apples and lettuce, allowing for 2 eggs per person.
10. Sprinkle pieces of cheddar cheese and almonds or walnuts on top of the salad and serve

eggs, vinegar, apples, boston lettuce, cheddar cheese, almonds, dressing, maple syrup, apple cider vinegar, vegetable oil, salt, cinnamon, lime juice

Taken from www.epicurious.com/recipes/member/views/crunchy-apple-salad-with-poached-eggs-and-almonds-1209649 (may not work)