Blend all ingredients for the dressing in a blender until smooth. Store in an airtight container until ready to use. Keep in refrigerator up to 2 weeks.
Cover the eggs with cool water by 1 inch. Slowly bring water to a boil over medium-high heat. When the water has reached a boil, cover with a tight fitting lid and remove the pan from the heat. Let sit 12 minutes. Transfer the eggs to a bowl of ice water to stop the cooking.
In a medium sized pan, sauté the pancetta until crispy. Drain onto a paper towel lined plate, reserving 2 teaspoons of fat in the pan. Place the asparagus into the still hot pan of pancetta fat. Sprinkle with a pinch of salt and pepper. Sauté until tender, roughly 5-10 minutes. Set aside. Crack and peel the hard boiled eggs, slice them and set aside.
Spread the Organic Wellness blend Taylor Farm’s lettuce on a large platter. Top it in sections with the pancetta, asparagus, avocado, goat cheese, radishes, and peas. Sprinkle with chives and sunflower seeds. Serve alongside the herby dressing.
