Kat Can Cook

0 Grab a jar with a lid and combine the grated garlic, whole grain mustard, white wine vinegar, lemon juice, kosher salt, black pepper, and olive oil. Secure the lid and shake it vigorously until everything is emulsified. Set it aside—it’s ready to work its magic!
1 In a large salad bowl, toss together the mixed greens and chopped radicchio. Tear any larger leaves into smaller, bite-sized pieces for easier serving.
2 Boil the eggs for 8 minutes to achieve that perfect slightly jammy yolk. Once they’ve cooled, peel and slice them in half lengthwise.
3 Arrange the halved eggs over the greens, then sprinkle on the chopped dill, tarragon, and fresh sage. Toss in the toasted walnuts for a satisfying crunch.
4 Drizzle the vinaigrette over the salad—start with about ¾ of it and toss to coat. Add more dressing as needed to suit your taste.
5 Sprinkle a pinch of kosher salt over the top, give everything a final toss if desired, and serve immediately.
6 Enjoy!