Spinach Salad Recipe jessicacufaro

• 500 ml halved cherry tomatoes
• 50 ml Nativa Organics
• Extra Virgin Olive Oil, divided
• 7ml chopped garlic
• 5ml coarsely chopped fresh thyme
• 15ml coarsely chopped parsley
• salt & fresh ground pepper
• 4 slices multigrain bread, torn into 1 inch pieces
• 1.5 ml packed bay spinach
• 15ml white vinegar
• 4 eggs
• 2 green onion

1. Pre heat your oven to 425 F Toss in tomatoes with 30 ml oil,garlic herbs & season with salt & pepper.
2. Scrape mixture into an over proof baking dish large enough to hold them in a single layer.
3. Roast for 25 minutes, shaking dish occasionally, until the tomatoes are shrivelled & slightly caramelized around the edges.
4. While your waiting on that toss the bread cubes with the remaining 30 ml oil & season with salt.
5. Place them on baking sheet.
6. Remove the tomatoes from oven & place bread cubes in oven Bake for about 10 minutes, turning them once until there golden.
7. Then set them aside.
8. Divide spinach among 4 plates.
9. top with roasted tomatoes, spooning any juices over top.
10. Top each salad with a few croutons.
11. Fill a large pot with with water , add vinegar & bring to a boil over high heat.
12. Crack an egg into a small ramekin.
13. slip 1 egg in at a time & reduce heat to low.
14. Let eggs poach for 3 to 4 minutes until white is set but yolk is still liquid.
15. Use a spoon to individually remove eggs from the water.
16. Place an egg on top of each plate.
17. Sprinkle with green onions !

nativa, extra virgin, garlic, thyme, parsley, salt, bread, bay spinach, white vinegar, eggs, green onion

Taken from www.chowhound.com/recipes/spinach-salad-29953 (may not work)