Poached Egg Salads With Pancetta Vinaigrette

• 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
• 1-1/2 cups whole fresh shiitake mushrooms
• 2 tablespoons olive oil
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 2 ounces pancetta or bacon strips, chopped
• 1 shallot, finely chopped
• 1/4 cup sherry vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/4 cup olive oil
• 1 tablespoon white vinegar
• 8 large eggs
• 2 cups fresh arugula

1. In a large bowl, combine the artichokes, mushrooms, oil, rosemary, salt and pepper; transfer to an ungreased
2. . Bake at 425u0b0 until mushrooms are tender, 10-15 minutes.
3. Meanwhile, in a large skillet, cook pancetta and shallot over medium heat until pancetta is crisp. Stir in the sherry vinegar, mustard and sugar; heat through. Transfer to a small bowl; gradually whisk in oil. Set aside.
4. Place 2-3 in. of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
5. Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water.
6. Divide arugula among 8 salad plates. Top each with artichoke mixture and a poached egg; drizzle with vinaigrette.

water, fresh shiitake mushrooms, olive oil, fresh rosemary, salt, ground pepper, bacon, shallot, sherry vinegar, mustard, sugar, olive oil, white vinegar, eggs, fresh arugula

Taken from www.tasteofhome.com/recipes/poached-egg-salads-with-pancetta-vinaigrette/ (may not work)