Today’s salad is a healthy little number. I poached an egg and perched it atop a mound of wild arugula, chopped cooked turkey bacon, shaved red onion, and little croutons made from toasted Ezekial bread (a sprouted-grain loaf). The dressing is a simple combination of a little white wine vinegar, dijon mustard, lemon juice, agave nectar, and extra virgin olive oil. A scattering of chives and bit of bright green basil oil completed the dish. It was light and lovely.