Tossed Egg Salad with Lemon Vinaigrette

For some reason, eating this salad makes me feel a little bit closer to my inner chic French woman -- I like to imagine enjoying this salad on a sunny patio somewhere in the south of France, with a glass of champagne and some crusty bread.

What you'll love about this salad:

• This vinaigrette can be used so many different ways!

• The combination of tart citrus, with sharp arugula, and rich egg yolks - c'est parfait!

• So quick to make!

For the lemon vinaigrette*:

1/3 cup Olive Oil

2 Large Lemons, juiced (approx 1/3 cup juice)

1 tsp Dijon Mustard1/2 tsp Honey (or maple syrup)

1-2 Garlic Cloves, minced

Salt and Pepper, to taste

1. Whisk all ingredients together to combine (I like to store mine in a mason jar, or dressing bottle in the fridge).

2. Set aside.

*Want another way to use this vinaigrette? Check out my sweet and hearty Farro Salad

*Recipe for viniagrette published by Downshiftology

To Assemble:

1. Boil your eggs to desired doneness, and peel (see below if you don't know how to boil an egg*).

2. Lightly dress your arugula, toss, and top with your halved eggs.

3. Season with salt and pepper and enjoy! I also love to add shaved parmesan to this salad.

*When I boil eggs I place the eggs in a sauce pan and fill till just covered with water. I place the pot over medium high heat and once the water starts to boil I set my timer for 7-10 minutes (7 minutes gives me a runny yolk, and 9/10 minutes is hard boiled). Once the timer goes off, I dunk the eggs in cold water to bring the temperature down, then tap the egg on the inside of my kitchen sink to loosen the shell, and then gently peel it off.

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