INGREADIENT

• 4 tablespoons olive oil, divided
• 1-1/2 pounds fresh asparagus, trimmed and chopped
• 1-1/3 cups chopped fennel bulb
• 8 ounces diced deli ham or Canadian bacon
• 6 cups baby kale salad blend (about 4 ounces)
• 1 cup chopped roasted sweet red peppers
• 3 tablespoons chopped green onion tops
• 3 tablespoons Dijon mustard
• 2 tablespoons cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 quarts water
• 8 large eggs

Direction

1. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add asparagus, fennel and ham; saute until vegetables are crisp-tender, about 8 minutes. Cool 3 minutes.
2. Toss vegetable mixture with salad blend, peppers and green onions. Whisk together mustard, vinegar, salt, pepper and the remaining oil until smooth.
3. In a large saucepan, bring water to a boil; reduce heat to a gentle simmer. Break eggs, 1 at a time, into a small bowl; slip eggs into water. Poach, uncovered, until whites are completely set and yolks begin to thicken, 3-5 minutes.
4. Meanwhile, toss salad with dressing. Divide salad among 8 plates. Using a slotted spoon, remove eggs from water; place 1 on top of each salad.