- 4 soft boiled eggs
- 4 tbs of olive oil
- 4 cloves of garlic thinly sliced
- 1 bag of fresh Chidori kale leaves trimmed
- 4 oz mild goat cheese
- salt and pepper
- Dijon mustard vinaigrette
- In a medium size sauce pan, bring water to boil. Add the eggs, cover and remove from heat. Let stand for 6 to 7 minutes, then drain.
- Hold the eggs under running cold water and gently peel them. Let sit at room temperature.
- In a non-stick pan, heat the olive oil on medium heat. Add, the garlic, kale, some salt and pepper and cook for 3 to 5 minutes just until the kale is wilted.
- Divide the kale between two plates.
- Top each with two halved boiled eggs and chunks of goat cheese.
Vinaigrette
- 1 clove of garlic crushed
- 1 tbs red wine vinegar
- 1/2 tsp Dijon mustard
- 1/4 cup olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper.
- Slowly add the olive oil and whisk until emulsified.
- Taste and adjust seasoning.