A delicious and loaded breakfast salad featuring BrightFarms greens, avocado, smoked salmon, jammy eggs, quick-pickled shallots, and homemade everything bagel challah croutons, all drizzled with a maple-dijon dressing.
1. **Prepare Jammy Eggs:** Take a large egg out of the fridge to come to room temperature. Bring a small saucepan of water to a rolling, bubbly boil, then carefully drop in the egg with a spoon. Boil for 6 minutes and 30 seconds. Immediately remove from heat and place the egg in an ice bath. Once cooled, peel and cut in half.
2. **Make Maple-Dijon Dressing:** In the bowl of a blender, combine 1/4 cup (4 tbsp) olive oil, 4 tbsp white wine vinegar, 3 tbsp maple syrup, 1 tbsp dijon mustard, 1/2 shallot, 1/2 tsp salt, and 1/2 tsp black pepper. Blend on high until creamy.
3. **Prepare Everything Bagel Challah Croutons:** Cut 1/4 of a challah loaf into 1-inch pieces. Toss the bread pieces with 2 tbsp olive oil and 1 1/2 tsp everything bagel seasoning. Place the bread pieces in a single layer on a rimmed baking sheet, and bake at 350°F (175°C) for 12-15 minutes, or until golden brown and crunchy.
4. **Make Quick-Pickled Shallots:** Thinly slice the remaining 1/2 shallot using a mandolin or a very sharp knife. In a small bowl, combine the sliced shallot with 2 tbsp red wine vinegar, 1 tsp sugar, and 1/2 tsp salt. Mix well and let sit for at least 10 minutes.
5. **Assemble the Salad:** In a large bowl, combine 3-4 cups BrightFarms Crunchy Green Leaf Lettuce, 1 sliced large avocado, 2 oz smoked salmon, the cut jammy egg, 2 tbsp of quick pickled shallots, 1/2 cup of everything bagel challah croutons, and 3-4 tbsp of the maple-dijon dressing. Toss gently to combine and serve immediately.
