Endive and Quinoa Salad With Poached Egg

By MARTHA ROSE SHULMAN for NYTIMES.com

If you hesitate to buy salad greens that could wilt before you have a chance to use them, endive is a perfect solution. The tight bulbs will keep in your crisper for about a week without deteriorating. Make the dressing and keep what you don’t use in the refrigerator. It will keep until you use it up.

Andrew Scrivani for The New York Times

• 1 1/2 tablespoons of the following dressing:
• 2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar (sherry vinegar is my preference)
• 1 teaspoon balsamic vinegar (optional)
• Salt, preferably coarse sea salt or fleur de sel, to taste
• 1 teaspoon Dijon mustard
• 6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons walnut oil
• 1 garlic clove, crushed

get the recipe for the salad.