8 slices french bread, cut 1/4 in thick, brushed with oil and toasted
6 cup baby spinach
1 cup grape tomatoes, halved
2 medium oranges, cut into segments
1/4 small red onion, thinly sliced
1/4 tsp salt
1/4 tsp ground black pepper
1. For vinaigrette, whisk together all ingredients. Combine half of the vinaigrette and feta in a small mixing bowl; let feta stand 20 minutes. Set aside remaining vinaigrette.
2. Combine spinach, tomatoes, orange segments, onion and remaining vinaigrette in a large bowl; toss to coat.
3. Bring 4 cups water and 1 tbsp red wine vinegar to a boil in 10-inch skillet; reduce heat to a gentle simmer. Crack one egg into a small prep bowl and gently add to water; repeat with remaining eggs. Carefully move a skimmer under eggs to prevent sticking. Cook 3-5 minutes or according to desired doneness. Remove eggs with skimmer to paper towel-lined plate.
4. Remove feta from vinaigrette; discard vinaigrette. To serve, divide spinach mixture among serving plates. Top with feta and poached eggs; sprinkle with salt and black pepper. Serve with toasted breads slices.