If using pre-cooked pork belly: slice into 1/4-inch strips and warm in a skillet over medium heat for 2–3 minutes with 1 tbsp neutral oil until edges are crisp. If using raw pork belly (about 6 oz): score skin lightly if present, season lightly with salt and 1/4 tsp smoked paprika, then pan-sear fat side down over medium-high heat until brown (6–8 minutes), flip and cook 3–4 more minutes until cooked through. Transfer to paper towel to drain and slice into bite-sized pieces.

Eggs

Soft-boil eggs (recommended) or hard-boil

Bring a small pot of water to a gentle boil. Carefully lower 2 eggs and cook for 7 minutes for firm whites and slightly jammy yolks (or 9–10 minutes for fully hard-boiled). Immediately transfer eggs to an ice bath for 5 minutes, then peel and halve lengthwise.

Citrus vinaigrette

In a small bowl or jar combine 2 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp sherry or white wine vinegar, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk while slowly streaming in 3 tbsp extra-virgin olive oil until emulsified. Taste and adjust seasoning or acidity. Keep refrigerated up to 2 days.

Assembly

In a large mixing bowl gently toss 4 cups field greens and 2 cups chopped romaine with about half of the citrus vinaigrette (reserve remaining for guests to add more). Toss just enough to lightly coat leaves.

Divide dressed greens between two plates (servings). Arrange sliced roasted turkey (4 oz per plate), warmed pork belly pieces (3 oz per plate), halved soft-boiled eggs (1 each, halved), 1/2 cup edamame per plate, sliced avocado half per plate, tomato wedges, and sliced cucumber artistically on top of the greens.

Sprinkle about 0.5 oz blue cheese crumbles over each plate and drizzle any remaining vinaigrette over the arranged salad to taste.

Garnish with microgreens or chopped chives if using and finish with a light crack of black pepper. Serve immediately.