1. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add scallions and cook, stirring, for 4 minutes, until they begin to brown. Add 2 tsp. of the vinegar and cook until scallions are soft, but not falling apart, and the vinegar has created a glaze, about 30 seconds more. Remove from heat. Scallions may be prepared several hours in advance; cover and keep at room temperature, or refrigerate if they sit for more than an hour.

2. Make the vinaigrette. In a small bowl, mix mustard, salt, pepper, and tarragon. Add remaining 2 Tbsp. vinegar and stir until smooth. Whisk in remaining 2 Tbsp. oil. Alternately, combine the ingredients in a jar with a tight-fitting lid and shake well to combine. The vinaigrette can be made 2 days ahead of time; cover and refrigerate.

3. When ready to serve, place tomato in a small bowl and toss with 1 Tbsp. of thevinaigrette. Place greens in a larger bowl and toss with the remaining dressing.Divide greens among 4 plates. Place 2 scallions on top of the greens on each plate, forming an X to create a bed for the eggs. Divide the tomato among the 4plates, arranging decoratively around thegreens.

4. Poach the eggs. Fill a large saucepan with water and bring to boil over highheat. Crack 1 egg into a small bowl. When water boils, reduce heat to medium-low. Gently drop in the egg and cook for 3 minutes (you can cook 1 or 2 eggs at a time). Use a slotted spoon to remove the eggs from the water, making sure to let any water drip off. Repeat for remaining eggs. Place an egg on each salad on top of the scallions. Garnish with black pepper if desired, and serve immediately, while the eggs are still warm.

Source: Hannaford fresh Magazine, March - April 2013