Poached Eggs over greens with Matushisa Dressing (smoked salmon optional)

This is more a less a great vegetarian dish (not vegan though), made up of eggs, salad greens of your choice, and Matsuhisa dressing.  Very fresh, very tasty, and free of refined carbs; so eat yourself to a thinner you.

Poached eggs are great as they are not heavily cooked, allowing for rich, runny yolk with plenty of nutrients intact.  Fresh greens are a nice, raw accent.  The Matsuhisa Dressing is a specialty from celebrity chef Nobu Matsuhisa, as served at his high-end restaurants.  It could be noted that Japanese Iron Chef Masaharu Morimoto was working as Executive Chef for Nobu in New York, while he was also the active battling Iron Chef in Japan.

Ingredients:
2 eggs
2 tsp vinegar
Spinach (or choice of romaine, mixed baby greens, kale, etc)
Optional: smoked salmon

Matsuhisa Dressing:
3/4 cup finely chopped shallots, or Maui onion, or red onion, etc.
2 tablespoons plus 2 teaspoons soy sauce
2 tablespoons plus 1 teaspoon rice vinegar
2 teaspoons water
Pinch sea salt
1/4 teaspoon powdered mustard
Pinch freshly ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil

Crack open an egg, and place into a strainer. Let the excess water in the egg drip away.  In a pot of boiling water, gently slip the egg into the water, bring down the heat.  It will cook in about 4 minutes, when you can remove the egg with a slotted spoon. Do this for both eggs.

For the dressing, mix all the ingredients together except the oils. Once mixed, add the oils at the end and mix some more. Then you can mix and toss the dressing into the salad/greens. 

Plate the greens, and place the poached eggs on top. Season with salt and black pepper. And you're done! Ready to serve.  If you have trouble poaching eggs, cooking the eggsunny side up in butter will also work as a substitute.

Feel free to add cherry or heirloom tomatoes, or other ingredients of your choice like red onions or cheese.