1-Step 1: Diving into making your Spring Cobb Salad is straightforward and fun, starting with prepping your ingredients for a smooth flow in the kitchen. First, preheat your oven to 400°F and line a sheet pan with parchment paper, then arrange the thinly sliced pancetta in a single layer and bake until it’s golden brown and crisp, which takes about 10 to 12 minutes. Once done, transfer the pancetta to a cooling rack and crumble it after it cools.

2-Step 2: Next, blend together the olive oil, white balsamic vinegar, lemon juice, smashed garlic clove, Dijon mustard, packed basil leaves, packed fresh mint leaves, honey, sea salt, and black pepper until you get a smooth dressing; this can be made ahead and stored in the fridge for up to a week.

3-Step 3: For the assembly, arrange the spring lettuce mix on a large platter and drizzle with half of the dressing, tossing gently to coat everything evenly.

4-Step 4: Now, top it off by adding the 6 halved hard-cooked eggs, the crumbled pancetta, asparagus pieces, sliced avocado, crumbled goat cheese, thinly sliced watermelon radishes, and chopped sugar snap peas. Finish with the remaining dressing, then sprinkle on the roasted and salted sunflower seeds and minced chives before serving it family style.