Avocado salad with walnuts and poached egg

Make the vinaigrette and the salad (you can use a mix of seasonal leaves).

Toast the walnut kernels in a dry frying pan.

Peel the avocado, cut it into small pieces and squeeze lemon over it.

Bring some vinegared water to the boil and poach the eggs in it (here’s the link to Chef Simon’s site for poaching eggs).

While the eggs are cooking, arrange the salad, the walnuts and the avocado on the plates. Toast some bread if a soldier to dip takes your fancy.

Add the egg to the plates and serve at once.