Prepare the Soft Boiled Egg (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 cup) with the Shallot (1 tablespoon). Place in small pot with Olive Oil (1 tablespoon), Sea Salt and Pepper (to taste), and Water (2 teaspoon). Steam on medium heat until wilted. About 2-4 minutes.
Place Goat Cheese (4 ounce) in food processor along with the Olive Oil (1/2 tablespoon). Blend.
Add in your Dried Mixed Herbs (1 teaspoon), Sea Salt and Pepper (1 dash), and Garlic (1/8 teaspoon). Pulse blend again until whipped. Add more oil if you want it creamy. This will make 4-5 servings.
Divide steamed leafy greens, Cherry Tomato (1/2 cup), soft boiled eggs, Smoked Salmon (4 slice), Dried Fig (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 Fig (to taste) Alfalfa Sprouts (to taste), and Roasted Almonds (to taste) to taste.
Drizzle the salad with Red Wine Vinegar (to taste), and Olive Oil (1 tablespoon). Sea Salt and Pepper (to taste) . Using a of lemon wedge cut from the Lemon (1) squeeze some of the juice over each dish.