Chick Magnet Salad
Serve with toast rubbed with garlic and drizzled with EVOO, salt.
- 4 tablespoons butter
- 12 leaves sage
- 2 large eggs
- 1 small to medium butternut squash or delicate squash, the neck half only, peeled and thinly sliced into half moons about 1/4-inch thick
- Cooking spray
- Salt and pepper
- Freshly grated nutmeg
- 2 bunches frisée
- 2 cups baby kale
- 1 shallot, grated
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 2 tablespoons white balsamic or white wine vinegar
- 1/3 cup EVOO – Extra Virgin Olive Oil
- Salt and pepper
Melt butter in a small skillet over medium heat. Fry sage leaves to crisp and remove to drain; reserve sage-infused brown butter.
Cover eggs with water in a small pot, bring to boil and boil 7 minutes. Crack shells and soak to loosen. Peel shells and pat egg dry. Toss them in brown butter to coat, spooning butter liberally over the top.