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1 cup Tomatoes, cored and chopped
1 head Romaine Lettuce, cut in half lengthwise, washed and dried
1 tsp. Sugar
1/2 Tbsp. Rosemary and Thyme, finely minced
1/2 loaf Baguette or Batard, cut into 1/2
2 Eggs, in their shells
2 Tbsp. Balsamic Vinegar
2 ounces Blue Cheese or Roquefort, crumbled
8 Tbsp. Olive Oil
Pepper
Salt
Preheat the oven to 350 degrees. Toss the bread cubes with 2 Tbsp. olive oil, herbs and a pinch of salt and pepper. Pour onto a baking sheet and bake until slightly browned and dried, turning once, about 8 minutes. Remove from the oven and cool.
In a medium sized pot, cover the eggs with at least one inch of water and a pinch of salt. Bring to a boil over a high flame. Remove from the heat and cover. Set a timer for 7 minutes.
Whisk together the remaining olive oil with the balsamic vinegar, sugar and a pinch of salt and pepper. Set aside. When the eggs are done, rinse under cold water until cool to the touch. Gently peel and chop.
Divide the romaine among two plates. Top evenly with the croutons. Stir together the vinaigrette and dress the wedges. Garnish evenly with the tomatoes, Roquefort and chopped egg.
Romaine Lettuce, Tomatoes, Honey, Rosemary, Thyme, Eggs, Balsamic Vinegar, Blue Cheese, Bread, Lemon, Olive Oil, Salt.
