Poached Egg With Salmon, Spinach & Meyer Lemon Vinaigrette

• 1 tablespoon minced red onion
• 1 12 teaspoons meyer lemon zest
• 1 tablespoon fresh meyer lemon juice
• 1 tablespoon extra virgin olive oil
• kosher salt
• fresh ground black pepper
• 4 fingerling potatoes, cooked and cut into bite size pieces
• 2 cups Baby Spinach
• 34 cup shaved fennel
• 2 teaspoons white wine vinegar
• 4 eggs
• 8 slices smoked salmon, paper-thin slices, rolled up (3 oz. total)

1. In abowl, whsk together the onion, lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing.
2. Then toss with the potatoes, spinach, and fennel in a separate bowl.
3. Bring a saucepan of water to a simmer and add the vinegar.
4. Crack each egg into a small cup and add to the water one by one.
5. Poach for one minute and 20 seconds.
6. Remove each egg with a slotted spoon.
7. Set two salmon rolls on each plate, and top with the salad and a poached egg.
8. Season with pepper to taste.

red onion, lemon zest, fresh meyer, extra virgin olive oil, kosher salt, fresh ground black pepper, fingerling potatoes, spinach, shaved fennel, white wine vinegar, eggs, salmon

Taken from www.food.com/recipe/poached-egg-with-salmon-spinach-meyer-lemon-vinaigrette-206786 (may not work)