Figure Friendly Caesar Salad

Pre-heat oven to 400 degrees

1. Poach 1 egg per serving in boiling water + dash vinegar for 3 minutes. Drain on paper towel.
2. Place quarter side mounds of grated parmesan cheese on tinfoil lined cookie sheet and bake 4-5 minutes. Remove gently with spatula.
3. In salad bowl, arrange butter lettuce, parmesan croutons, sliced avocado, snipped chives & place poached egg cut open on top.
4. Prepare dressing in jar so you can shake: 1/4 cup Red Wine Vinegar, 1/4 cup EVOO*, 1/2 Tsp. Dijon Mustard, 1 pressed garlic clove, 1 anchovy snipped into tiny pieces, salt & pepper to taste.

                                           One Egg per serving. Ready in 15 minutes!

*EVOO=Extra Virgin Olive Oil