Mizuna And Mushroom Salad With Poached Egg

• 6 ounces mizuna, washed and thoroughly dried
• 1 cup packed fresh basil leaves
• 1/4 cup olive oil, divided
• 6 ounces oyster mushrooms, finely diced
• 1 medium shallot, thinly sliced
• 2 tablespoons unseasoned rice vinegar, or to taste
• 2 teaspoons Dijon mustard, or to taste
• Salt and freshly ground black pepper to taste
• 2 large eggs

1. Chop the mizuna into bite-sized pieces, and chiffonade or chop the basil. (You should end up with about 5 cups of greens, total.) Toss to combine, and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally, for about 10 minutes, or until golden and crisp all over. Remove from the pan with a slotted spoon and transfer to a paper towel-lined plate to drain.
3. While the mushrooms cook, bring a large saucepan of water to a bare simmer.
4. Reduce the heat under the skillet to medium and add the remaining 3 tbsp oil. Add shallot and saute for 1 minute, or until translucent. Add vinegar, mustard, salt, and pepper, and heat just until the vinegar bubbles. Turn the heat to low and keep the dressing warm.
5. While the vinaigrette cooks, add a large pinch of salt to the simmering water, then gently crack in the eggs. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny.
6. Divide the greens between two serving plates. Distribute the mushrooms evenly between the two plates, then pour over the vinaigrette from the pan. Remove the eggs from the water with a slotted spoon, carefully draining off as much water as possible, and transfer 1 egg to each plate. Season the tops of the eggs with pepper. Serve immediately, with hunks of crusty bread for mopping up the dressing.

mizuna, basil, olive oil, oyster mushrooms, shallot, rice vinegar, mustard, salt, eggs

Taken from food52.com/recipes/24831-mizuna-and-mushroom-salad-with-poached-egg (may not work)