by Wendy Akin
For each serving:
a double handful spinach of tender, young spinach leaves, washed & gently dried
1 hardboiled egg
about 2 tablespoons sweet vinaigrette dressing
Put the spinach into a salad plate. Drizzle on the dressing. Cut the eggs and separate. Using a Mouli or similar grater, grate the egg white onto the spinach. Then grate the yellow onto the center so it looks like a fried egg. Pretty.