Salmon Goat Cheese Warm Greens Salad

Prepare the Soft Boiled Eggs (2) . Bring the water to a boil. Then, reduce the water to a rapid simmer. Add the eggs one at a time. Cook the eggs for 5 to 7 minutes. Remove the eggs from the water with a slotted spoon. Run under cold water.

Lightly steam your Leafy Greens (4 cups) with the Shallots (1 Tbsp) . Place in small pot with Olive Oil (1 Tbsp) , Sea Salt (to taste) , Ground Black Pepper (to taste) , and Water (1/2 Tbsp) . Steam on medium heat until wilted. About 2-4 minutes.

Place Goat Cheese (1/2 cup) in food processor along with the Olive Oil (1/2 Tbsp) . Blend.

Add in your Dried Mixed Herbs (1 tsp) , Sea Salt (1 dash) , Ground Black Pepper (1 dash) , and Garlic (1/8 tsp) . Pulse blend again until whipped. Add more oil if you want it creamy. This will make 4-5 servings.

Divide steamed leafy greens, Cherry Tomatoes (1/2 cup) , soft boiled eggs, Smoked Salmon (4 slices) , Dried Figs (to taste) , 2 tablespoons whipped goat cheese, and Roasted Almonds (to taste) into 2 bowls, equally. I like to section them out into different sides of the bowl.

Top the salad with Marinated Green Olives (6) , Dried Figs (to taste) , Alfalfa Sprouts (to taste) , and Roasted Almonds (to taste) .

Drizzle the salad with Red Wine Vinegar (to taste) , and Olive Oil (1 Tbsp) . Add salt and pepper if needed. Using a lemon wedge cut from the Lemon (1) squeeze some of the juice over each dish.