Shaved Asparagus Salad with Poached Eggs and Spruce Tip Vinaigrette - alive magazine

Name: Shaved Asparagus Salad with Poached Eggs and Spruce Tip Vinaigrette - alive magazine
Ingredients: 1/4 cup (60 mL) spruce tips (or fennel fronds, if spruce tips are unavailable); 1/4 cup (60 mL) champagne vinegar; 2 Tbsp (30 mL) fresh lemon juice; 2 tsp (10 mL) honey; 2 tsp (10 mL) Dijon mustard; 1/8 tsp (0.5 mL) sea salt, or to taste; 1/8 tsp (0.5 mL) freshly ground black pepper, or to taste; 1 1/4 cups (310 mL) extra-virgin olive oil; 2 cups (500 mL) water; 1 1/4 cups (310 mL) champagne vinegar; 1/2 cup (125 mL) light honey or 2/3 cup (160 mL) cane sugar; 4 tsp (20 mL) sea salt; 1 bunch Swiss chard, stems and leaves; 2 lbs (1 kg) fresh thick asparagus spears, about 36; 1 cup (250 mL) fresh fava beans; 4 large organic eggs; 1 oz (28 g) piece Parmigiano Reggiano or Grana Padano

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This salad is a great spring dish using fresh local and seasonal bounty. This dish not only looks amazing, but is also packed with flavour and nutrition.

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