Another delicious recipe from Chef Alison Ramage of Design to Dine, in Vancouver British Columbia.  Find her on Instagram at @design_to_dine.

Ingredients

Serves 4

• 1/2 english cucumber thinly sliced
• 10 mint leaves, torn
• 10 basil leaves, torn
• 4 radished thinly sliced – I used purple Easter radishes
• 1 cup baby mustard greens or regular spicy salad greens
• 1/2 cup flat leaf parsley leaves whole
• 4 eggs poached soft
• 1 tsp white vinegar

* A mandolin works best for your sliced vegetables

1. In a large bowl lightly toss herbs and greens to disperse evenly.

Camelina Vinaigrette

• 4 tbsp Three Farmers Basil and Onion camelina oil
• 1 tbsp fresh lemon juice
• 1 tbsp champagne vinegar
• pinch of sea salt
• 3 turns of black pepper
• half a shallot finely minced
• 1/4 tsp mustard powder
• 1/2 tsp anchovy paste – for a vegan option use 1/2 tsp nutritional yeast

1. Add all dressing ingredients into a blender and blend until smooth!

2. Pour desired amount of dressing over your salad. Lightly toss with fingers

Soft Poached Eggs

1. Crack eggs into individual ramekins

3. Reduce heat to a very light simmer and add 1/2 tsp white vinegar * skip this step if

4. Slowly tip your eggs into the pot and set your timer for 4 minutes.

5. Remove with a slotted spoon and drain on a piece of paper towel

6. Season with salt and pepper and a little more camelina oil – place on top of salad and break the yolks to create a creamy addition to your dressing

ENJOY!