1. Preheat

   Preheat the oven to 220C.

   Connect Oven
2. Whisk Dressing

   Whisk together mustard, honey, balsamic, in a bowl. Gradually, add oil to emulsify. Add lemon zest/juice. Season.

   • 2 Tbsp Balsamic Vinegar
   • 1 Tbsp Dijon Mustard
   • 1/2 Tbsp Honey
   • 60 ml Olive Oil
   • 1 pinch Salt
   • 1 pinch Black Pepper
   • 1/4 , zested + juiced Lemon
3. Cook Bacon

   Arrange bacon slices on baking tray. Bake for 15 minutes until bacon is golden brown & crispy. Roughly chop.

   • 5 slices , chopped Bacon
4. Soft Boil Eggs

   Bring eggs and water to a boil over high heat. Reduce heat; simmer for 4 minutes.

   • 950 ml , to heat Water
   • 8 Whole Eggs
5. Prep Romaine

   Discard root end. Wash leaves & dry.

   • 2 , chopped Romaine Hearts
6. Sear Salmon

   Set a pan over high heat for 2 minutes. Add oil & salmon; cook for 4 minutes or until golden brown, seasoning halfway through. Remove from heat.

   • 680 g , diced Wild Atlantic Salmon
   • 2 Tbsp Olive Oil
   • 1 tsp Salt
   • 1 pinch Black Pepper
7. Halve Avocados

   Discard stones.

   • 2 , halved Hass Avocados
8. Ice & Peel Eggs

   Add ice and water to small bowl. Remove eggs from heat; add to prepared ice bath. Cool for 90 seconds. Carefully, peel eggs; cut in half. Season.

   • 8 Whole Eggs
   • 430 g Ice
   • 470 ml , cold Water
   • 1 tsp Salt
   • 1/2 tsp Black Pepper
9. Serve and Enjoy!

   Pair with your favourite music!

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By Innit Culinary Team