A bed of spring greens, preferably a mix of baby lettuces, arugula, watercress, spinach, and fresh herbs such as parsley, dill, and mint
A handful of ripe strawberries, washed and sliced
1/2 Avocado, sliced
4-6 sprigs of Asparagus, broiled for about 6-8 minutes
6-8 Fingerling or New Potatoes, pre-boiled
1-2 Soft Boiled “Jammy” Eggs
1 Baguette, sliced and toasted
Goat Cheese (or Spreadable Cheese of your choice)
1 TB Dijon Mustard
1 egg yolk
1 lemon, zested and juiced
3 TB Champagne Vinegar or White Wine Vinegar
½ Bunch Fresh Tarragon (if you aren’t a fan this is also delicious with fresh basil)
1 TB Shallot, minced
¾ tsp Kosher Salt
¾ tsp Cane Sugar
1/2 C Avocado Oil or Grapeseed Oil
Prepare your vegetables for the salad and dressing. Broil asparagus, boil eggs and potatoes. Prep your salad greens in a large mixing bowl. Pick tarragon leaves off of the stem and mince the shallot for the dressing. Toast baguette slices.
Make the dressing: In a small food processor, blender, or with an immersion blender - combine dijon mustard, egg yolk, lemon zest and lemon juice, wine vinegar, tarragon leaves, minced shallot, salt, and sugar. Blend until fully combined and tarragon has broken down into specks. Slowly stream in the avocado oil (in batches if necessary) while pulsing to emulsify the mixture. The dressing is finished when the oil is completely emulsified, and the color is a light cream color with green tints. This recipe makes a large batch of dressing intended for multiple servings and can be refrigerated for about 1 week, although it tastes best fresh and within the first three days.
In a large mixing bowl, gently toss the prepared salad greens with a desired amount of dressing. Because the flavors in the dressing are punchy and bright, I prefer my salad lightly dressed to compliment the rich and neutral flavors coming from the avocado, eggs, and potatoes.
In a shallow bowl, plate a base of dressed greens. Top with avocado, asparagus, strawberries, jammy egg, and boiled potatoes. Spread goat cheese on baguette toasts, and serve alongside the salad.
