Serves 6

1/4 pound green beans (I like haricots verts)

1/4 pound yellow wax beans

Kosher salt

2 large heads frisee or 12 cups assorted greens, torn into bite-size pieces

6 eggs

Sherry Vinaigrette (see below)

Freshly ground black pepper

1. Set a large pot of water to boil over high heat; add a generous handful of salt to the water. You should be able to taste the salt in the water. Have ready a large bowl of ice water.

2. Trim the stems of the green and yellow beans and drop them into the boiling water. Cook until the beans are tender but still crisp, about 5 minutes. Remove the beans with a slotted spoon and transfer them to the bowl of ice water. Once the beans are cooled, drain the water and dry them on a dish towel. Chop them into 1-inch pieces.

3. Lower the heat so that the boiling water is just simmering. Gently crack the eggs into the water and poach for about 3 minutes, or until the whites have coagulated but the yolks are still soft. Remove carefully with the slotted spoon and place on a paper towel to drain.

4. In a large bowl, toss the frisee and beans lightly with some of the vinaigrette.

5. To serve, divide the salad between six salad plates. Top each with a poached egg. Grind a little pepper over each just before serving.

Sherry Vinaigrette

More like a sauce than a vinaigrette, this recipe is delicious on most salads, especially ones that feature fish, like a Salade Niçoise. Its slightly nutty flavor and velvety texture also compliment bitter salad greens such as arugula.

Makes 1 cup

2 large eggs

1 medium shallot, finely chopped

2 tablespoons sherry vinegar

1 tablespoon Dijon mustard

3/4 cup canola oil

Kosher salt and freshly ground black pepper

1. Bring a medium saucepan of water to a boil over medium-high heat. Gently add the eggs, reduce the heat, and simmer for four minutes. Drain, and then run under cool water until cool enough to handle. Peel the eggs and reserve the yolks, saving the whites for another use.

2. In a small bowl, whisk together the yolks, shallot, vinegar and mustard. Whisk in the oil in a slow stream to emulsify. Season with salt and pepper. Store in an airtight container in the refrigerator for up to 5 days.