For Roasted Tomatoes:
8 vine tomatoes
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
Cut tomatoes in half lengthwise. Arrange tomatoes cut side up in a baking sheet. Drizzle with olive oil, salt and pepper. Roast for about 45 minutes until shriveled but still juicy.
1 8 ounce package smoked salmon filet (wild sockeye preferred), flaked
8 cups arugula
1/4 cup extra virgin olive oil
salt and pepper
1 tablespoon white vinegar
water for poaching
toasted baguette to serve
In a medium saucepan with 3-4inches of water and vinegar, bring to a boil over moderate high heat. Reduce the heat to medium and carefully poach eggs until soft, about 1-2 minute. Work in small batches placing finished eggs in bowl of ice water.
In a large bowl toss together arugula, olive oil, salt and pepper to taste. Divide arugula into 8 plates, top each with flaked salmon, tomatoes and poached egg. Serve immediately with toasted baguette slices.