The tangy Lemon Oil in the vinaigrette is worth making. Use any extra oil to drizzle on vegetables, soups, or pasta, or for another batch of vinaigrette.

1 1/2 lb. baby or regular-size fennel, trimmed
8 cups mixed micro or baby greens, such as arugula, beet shoots, and/or kale
1 cup assorted herbs, such as parsley, chervil, tarragon, thyme, mint, cilantro, and/or chives
1 cup shelled, roasted pistachio nuts
1/2 cup Lemon Vinaigrette (see recipe below)
Salt and ground black pepper
10–12 soft-cooked or hard-cooked farm-fresh eggs*, peeled while still warm and halved lengthwise

1. Thinly slice fennel (a mandoline slicer works well). In a very large bowl toss together fennel, greens, herbs, and pistachio nuts. Add half the Lemon Vinaigrette; toss to coat. Season with salt and pepper.

2. Divide salad among individual salad plates or bowls and top with warm eggs. Pass remaining Lemon Vinaigrette or save for another use. Makes 10 to 12 servings.

Lemon Vinaigrette: In a screw-top jar combine 1/3 cup olive oil, 1/4 cup lemon juice, 1/4 cup Lemon Oil (see recipe), and 1/2 teaspoon Dijon-style mustard. Cover; shake well. Season to taste with salt and ground pepper. Makes 3/4 cup.

Lemon Oil: Remove peel from 1 large lemon using a vegetable peeler. Scrape any white pith off peel. In a small saucepan combine lemon peel, 2 cups canola oil, 4 sprigs lemon thyme or thyme, and 1 stalk lemon grass, peeled and finely chopped (1 teaspoon). Heat over very low heat 1 hour. Do not let oil boil. Remove from heat; cool completely and strain. Cover and chill until ready to use or for up to 2 weeks. Makes 2 cups.

*TO SOFT-COOK EGGS: Place eggs in a single layer in a pan; add enough cold water to just cover. Bring to a rapid boil (large rapidly breaking bubbles) over high heat. Remove from heat; cover. Let stand 2 to 4 minutes; drain.