Mediterranean Salad
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Add 2 eggs to a sauce pan, fill the pan with enough water to cover the eggs by 1 inch and heat it with a high heat
Once the water begins to boil, place a lid on top and turn off the heat, let sit for 12 minutes, then drain the water and run cold water on the eggs
Peel the eggs and cut into quarters
Cut 3 heirloom tomatoes into wedges, about 6 wedges fom each tomato
Cut ¼ cup black pitted olives into thin slices
Using a shallow bowl, add ½ cup arugula to the bowl, decorate the tomato wedges on top of the arugula, evenly distribute the egg quarters, decorate 6 anchovies in the center of the bowl, sprinkle the sliced black olives, season with sea salt, and drizzle with extra virgin Spanish olive oil