Add 1 cup of salad greens, ¾ cup cubed veggies (I used Persian cucumbers, zucchini, and yellow squash but this is a great food waste recipe to use whatever veggies you have on hand), and ¾ cup cherry tomatoes to a mixing bowl.
Add 1 tablespoon of olive oil and mix to fully coat the veggies and greens.
Plate the salad.
Fill a small saucepan with enough water to fully cover an egg by a ½ inch.
Add 1 tablespoon of vinegar and bring the water to a boil.
Add 2 teaspoons of sea salt and return to a boil.
Reduce heat so the water is at a very very low simmer.
Swirl the water with a spoon to create a vortex and gently pour the egg into the center of the vortex.
Let the egg whites set before stirring further. Cook the egg for 3 minutes for a runny yolk (which is the salad dressing in this recipe) or for 5 minutes for a firm yolk.
Remove the egg from the water carefully with a slotted spoon allowing all the excess water to drain.
Add the poached egg to the salad with freshly cracked pepper.
Enjoy with a SIP Certified Chardonnay.