This is an elegant salad that can be served as a first course or as a meal by itself.  The mixture of textures and flavors just seems to work.  The tangy light mustard vinaigrette rounds out the whole dish.  I know it’s a pain to carve out artichoke hearts but sometimes it’s worth it.  I break off the leaves, trim up the artichoke, and scoop out the choke so that it’s just the heart.  Then I simmer the hearts in chicken broth with a squirt of lemon juice and a pad of butter until it was fork tender.

 Frisee, Artichoke and Poached Egg Salad

A handful of frisee
1 cooked artichoke bottom
1 warm poached egg
2 Tbls. sherry vinegar
4 Tbls. grapeseed oil
1/2 shallot, finely chopped
1 tsp. dijon mustard

Make the vinaigrette by whisking together the vinegar, grapeseed oil, shallot, mustard and salt and pepper to taste.  Toss the frisee with most of the dressing and place in a serving bowl.  Top the frisee with the artichoke bottom and drizzle the rest of the dressing on top.  When you are ready to eat, add the poached egg and serve.