Brunch Salad Recipe

Prepare greens and vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Place greens in a large serving bowl. Add halved cherry tomatoes, thinly sliced cucumber, diced avocado, and thinly sliced radishes to the bowl and toss gently to combine.

Add cheese, nuts and herbs

Sprinkle crumbled feta or goat cheese over the tossed greens. Scatter the toasted walnut pieces or chopped almonds and sprinkle the snipped fresh chives across the salad. Hold off on adding the eggs until just before serving so the yolks remain slightly runny on the warm salad if desired.

Finish and serve

When ready to serve, place the soft-boiled eggs halved (see Soft-Boiled Eggs directions) on top of the salad. Drizzle desired amount of honey-mustard vinaigrette over the salad (start with 3–4 tablespoons), toss gently to coat, or serve the dressing on the side. Offer lemon wedges for guests to squeeze over individual portions.

In a small bowl or jar combine Dijon mustard, whole-grain mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and black pepper. Whisk together until smooth. While whisking vigorously, slowly stream in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more honey for sweetness, vinegar for brightness, or salt and pepper to preference. Refrigerate up to 3 days; bring to room temperature and shake before using.

Bring water to a simmer

Bring 4 cups of water and 1/2 teaspoon salt to a gentle boil in a medium saucepan over high heat.

Cook eggs

Using a slotted spoon, gently lower 4 large eggs into the boiling water. Reduce heat to maintain a gentle simmer and cook for 6 minutes for a runny yolk with slightly set whites. For slightly firmer yolks cook 7 minutes.

Ice bath and peel

Immediately transfer the eggs to an ice bath (2 cups ice with cold water) for 3 minutes to stop cooking. Gently crack and peel each egg under running water, then slice in half lengthwise and season with a pinch of salt and pepper. If you prefer poached eggs instead: simmer water with a splash of vinegar, create a gentle whirlpool, and slip in cracked eggs one at a time; cook 3–4 minutes until whites are set and yolks remain runny.