Our friend Nina over at Love and Lemonade sent over this delicious recipe for her spring salad with pickled vegetables topped with a sunny side up egg.  Thank you Nina!

Here is the recipe for the salad:

Dressing (makes about 2-4 servings):
1 cup extra virgin olive oil
1 cup balsamic vinegar
minced onions (about 1/4 cup) *optional
finely minced garlic (about 1-2 tbsp) *optional
basil flakes (3-4 tbsp)
salt and pepper to taste

Note: If you can, let the onions and garlic “pickle” in the vinegar for several hours and then combine the rest of the ingredients (if you don’t have time to do this, the dressing will still “work”). I like to pre-make this dressing in large batches and keep it in a bottle to always have on hand. Also, this dressing is still great without the garlic and onions.

Toss salad with dressing and plate. Fry egg sunny side up or over easy and place on top of the bed of salad. Serve with bread.

Options: I used whatever I had on hand but you can also add protein of your choice (bacon anyone?), potatoes…pretty much anything. I personally love a good runny egg and this is a very simple take on a French salad dish called frisee aux lardons.  Bon appetit!