Place the 4 eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and quarter or halve.

If your ham and turkey are refrigerated and in large slices, chop or slice to roughly 1/2-inch pieces so they are easy to eat on the salad. Set aside.

Vegetables & Cheese

Wash and dry the mixed salad greens thoroughly. Place the greens in a large salad bowl or divide between four plates (about 1.5 cups greens per serving).

Cut the tomatoes into wedges or large dice (about 2 tomatoes total). Slice the cucumber in half lengthwise, then into 1/4-inch half-moons. Thinly slice the mushrooms and, if using, thinly slice the red onion. Add all vegetables to the bowl or arrange on the plates around the greens.

Add the shredded or cubed cheddar cheese evenly over the greens and vegetables.

Assembly

Arrange the chopped ham and turkey in separate small piles on top of the salad so each component is visible (classic chef-salad style). Place the quartered or halved eggs on the salad as well.

If using optional olives or pepperoncini, scatter them across the top for briny contrast.

Dressing

Make the dressing: in a small jar or bowl combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk or shake until emulsified and smooth. Taste and adjust seasoning.

Drizzle dressing over the assembled salads just before serving (about 3/4 to 1 tbs dressing per serving), or serve the dressing on the side.

Final

Toss gently if desired, or let guests combine on their own so the components remain distinct. Serve immediately.

Store any leftover components separately (greens and dressing apart) for up to 2 days; assembled salad is best eaten immediately.