Mizuna and Mushroom Salad with Poached Egg
Ingredients
- 6 ounces mizuna, washed and thoroughly dried
- 1 cup packed fresh basil leaves
- 1/4 cup olive oil, divided
- 6 ounces oyster mushrooms, finely diced
- 1 medium shallot, thinly sliced
- 2 tablespoons unseasoned rice vinegar, or to taste
- 2 teaspoons Dijon mustard, or to taste
- Salt and freshly ground black pepper to taste
- 2 large eggs
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