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Preparation Method

Prep pine nuts, toasted chorizo, cut into strips broccolini, sliced STEP 1 Cook the chorizo in 1 tsp olive oil until crisp. Blanch the tenderstem until just tender, about 2-3 minutes. Poach the eggs until the whites are set but the yolks are still runny. Whisk 2 tbsp olive oil with the vinegar and season. STEP 2 Toss the salad, broccoli and chorizo with the dressing. Arrange on plates and scatter over the pine nuts. Top with a poached egg. source: olivemagazine.com