Ham and Gruyere cheese add rich flavor to this hearty salad that evokes tastes of France. This recipe takes less than 30 minutes to prepare and tastes great!
Place the eggs in a small saucepan and cover them with two inches of water. Add a pinch of salt. Bring to a boil. Once it bubbles, reduce the heat to low and cover the pan. Let sit for ten minutes. Remove the eggs to a bowl of ice and water and allow to chill.
Meanwhile, divide the lettuce, ham, cheese, tomatoes, and basil among four salad plates.
In a small bowl, place the spoonful of mustard. Add the vinegar and stir until well blended. Add the herbes as well as salt and pepper to taste. Slowly whisk in the olive oil. The mixture will be quite thick and emulsified.
Once the eggs are cooled, peel and quarter them and divide them among the salad plates.
Serve the salads with the dressing on the side.
Notes
If making ahead: store dressing and salad separately until ready to serve.