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Place the asparagus and garlic in a roasting pan, drizzle with the olive oil and season with salt and pepper. Roast for 4 minutes, add the mangetout, toss together and roast for 2 more minutes. Set aside.
Arrange the vegetables on a serving platter together with the salami and goat cheese.
For the dressing: Put the balsamic vinegar, oil, mustard and honey in a jar, screw on the lid and shake to combine.
For the poached eggs: Fill a saute pan three-quarters full with water and bring to the boil. Add the vinegar, lower the heat and simmer gently with only a few bubbles. Crack the eggs one at a time into a measuring cup, gently drop into the simmering water and cook until the egg whites are set but the yolks are still runny, 3 to 4 minutes. Remove with a slotted spoon and pat with kitchen roll (paper towels) to lose any excess water.
Place the eggs on top of the salad. Drizzle with the dressing and serve immediately.