1 hour ago
Thursday, March 29, 2012
You do know about my fascination for pickling things by now, don't you? (onions, eggs, carrots, grapes, the possibilities are endless).
I pickle hard boiled eggs as much as possible. They become sweet and pretty and look so nice in spring salads.
Here I soaked some eggs in beet juice (from the jar) for 15 minutes, just enough time to make the outside a pretty pink color.
Then I mixed some baby spinach with chopped kale.
Added some warm bacon pieces and red onion shavings. I made a simple honey mustard vinaigrette w/ red wine vinegar, honey mustard and olive oil.
I served the eggs and bacon still warm on the salad and lunch was good.