1-First, preheat your oven to 400°F and line a sheet pan with parchment paper. Spread the pancetta slices in a single layer and bake them for 10 to 12 minutes until they turn golden and crisp. Once done, transfer them to a cooling rack and crumble after they cool.

2-Next, prepare the vinaigrette by blending ¾ cup extra-virgin olive oil, ¼ cup white balsamic vinegar, 2 tablespoons lemon juice, 1 smashed garlic clove, 1 teaspoon Dijon mustard, ⅓ cup packed basil leaves, ¼ cup packed fresh mint leaves, 1 tablespoon honey, ½ teaspoon sea salt, and ¼ teaspoon freshly cracked black pepper until smooth. This can be made ahead and stored in the fridge for up to one week, saving you time on busy days.

3-Then, toss the 8 ounces of spring lettuce mix with half the vinaigrette in a large bowl. Arrange the greens on a platter and top with the 6 hard-boiled eggs (sliced or chopped), crumbled pancetta, ½ pound asparagus (trimmed and cut into 3-inch pieces), 1 sliced avocado, 3 to 4 ounces crumbled goat cheese, 4 thinly sliced watermelon radishes, and 1 cup chopped sugar snap peas.

4-Finally, drizzle the remaining dressing over the top and sprinkle with ¼ cup roasted and salted sunflower seeds and 2 tablespoons minced chives. Serve right away for the best taste, as the salad is freshest when not stored once dressed. This method keeps everything crisp and full of flavor, making it a hit for any gathering.