Greek Breakfast Salad with Lemon-Currant Vinaigrette

Ingredients

• Lemon Currant Vinaigrette

• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 tablespoons Bonne Maman Red Currant Jelly
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• Salt and freshly ground pepper to taste

• Salad

• 1 head Romaine lettuce, torn, washed and dried
• 1/2 cucumber, thinly sliced
• 1/4 cup chopped red onion
• 1/2 cup crumbled Feta cheese
• 1/2 cup pitted Kalamata olives
• 1/2 pint grape tomatoes, halved
• 1 cup croutons, optional
• 4 eggs, poached or fried to desired doneness

Instructions

1. In a small bowl, whisk together the lemon juice, mustard, jelly, and vinegar. Slowly add the olive oil, whisking constantly. Season with salt and pepper to taste. Set aside.
2. In a large bowl, combine the lettuce, cucumber, onion, cheese, olives and tomatoes. Toss with the vinaigrette.
3. Divide the salad into 4 bowls or plates. Sprinkle with croutons, if desired. Top each salad with an egg. Season with additional salt and pepper.