Recipe: HEIRLOOM TOMATO SALAD

4 large eggs
1/3 cup olive oil
4 tbs sherry vinegar
1/2 tsp salt
1/8 tsp pepper
4 cups mixed salad greens
2 shallots, sliced thin
5 heirloom tomatoes, cored, seeded and cut into wedges
2 cups croutons

1. Place eggs in a saucepan and add cold water to cover. Bring to a boil. Cover and turn off heat. Allow to stand 12 min. Run under cold water and peel. Cut into quarters.
2. In a bowl, whisk together oil, vinegar, 1/4 tsp salt and pepper.
3. Arrange salad greens and shallots on salad plates or a platter. Drizzle with 1/4 cup dressing. Sprinkle tomato wedges with remaining salt. Arrange tomatoes, egg slices and croutons on top.

TO SERVE---DRIZZLE WITH REMAINING DRESSING.

Makes 4 servings.