Strawberry & Arugula Salad

1. Prepare the Boiled Eggs: Add the eggs to a saucepan and fill the saucepan with water, covering the eggs with about 1-2 inches of water. Bring water to a boil. Once boiling, immediately turn off the heat, cover the pan with a lid, and let sit for 6 minutes for soft eggs, or 10 minutes for hard eggs. Remove immediately from the boiling water and cool by running under cold water for about a minute. Peel and halve the eggs.
2. Prepare the Salad Ingredients: Rinse and dry the arugula. Wash, hull and slice the strawberries. Use a mandoline to thinly slice the fennel and celery. (Use a guard or glove to protect your fingers). Pit and slice the avocado. Crumble the blue cheese.
3. Toast the Almonds: Over medium low heat, toast the almonds in a small skillet for 2-3 minutes tossing occasionally until they are fragrant. (Watch closely to avoid burning). Coarsely chop.
4. Prepare the Vinaigrette: Zest and juice the lemon. In a wide- mouth jar, whisk all of the vinaigrette ingredients together until emulsified.
5. Assemble the Salad: In a large bowl, toss the arugula with 1/2 the vinaigrette until coated. Arrange the remaining salad ingredients on the arugula and drizzle with the rest of the vinaigrette. Add additional salt and pepper to taste and enjoy!

Herbed Vinaigrette Ingredients:

• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon fresh basil, chiffonade
• 1 tablespoon chives, finely chopped
• 1 clove garlic, minced
• 1/3 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice, plus lemon zest
• 1 tablespoon white wine vinegar
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon black pepper, freshly cracked