Marinated feta, spinach & poached egg salad

Ingredients

• •1/2 cup red wine vinegar
• •6 tbsp fresh orange juice, see tip below
• •3 tbsp olive oil
• •2 tbsp fresh thyme, finely chopped
• •2 tbsp fresh oregano, finely chopped
• •2 tsp sugar
• •4 garlic cloves, pressed
• •1 tsp crushed red pepper flakes
• •4 eggs
• •4 oz feta cheese, cut into 1/2 inch cubes
• •8 slices french bread, cut 1/4 in thick, brushed with oil and toasted
• •6 cup baby spinach
• •1 cup grape tomatoes, halved
• •2 medium oranges, cut into segments
• •1/4 small red onion, thinly sliced

Steps

1. 1For vinaigrette, whisk together all ingredients. Combine half of the vinaigrette and feta in a small mixing bowl; let feta stand 20 minutes. Set aside remaining vinaigrette.
2. 2Poach the eggs.
3. 3Combine spinach, tomatoes, orange segments, onion and remaining vinaigrette in a large bowl; toss to coat.
4. 4Remove feta from vinaigrette; discard vinaigrette. To serve, divide spinach mixture among serving plates. Top with feta and poached eggs; sprinkle with salt and black pepper. Serve with toasted breads slices.