British Spring Salad with Eggs and Cheddar

Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then reduce to medium and cook for 9-10 minutes for jammy-firm yolks. Transfer immediately to an ice bath for 5 minutes, then peel and halve lengthwise.

Snap the tough ends off each asparagus spear. Blanch the tender stalks in boiling salted water for 2 minutes until bright green and crisp-tender, then plunge into ice water to stop cooking. Drain and cut into 2-inch pieces on a slight diagonal.

Pull the string from each snap pea by snapping off the stem end and pulling down along the seam. Slice the pods in half on the diagonal to reveal the peas inside and create an attractive shape.

In a small bowl, whisk together the mustard, chutney, olive oil, a squeeze of lemon juice, and a pinch each of salt and black pepper until the dressing is smooth and emulsified. Taste and adjust for balance.

Spread the watercress across serving plates as a lush green base. Scatter the blanched asparagus pieces and sliced snap peas over the watercress, distributing them evenly.

Place the halved eggs yolk-side up on each plate. Use a vegetable peeler to shave thin curls of cheddar directly over the salad, letting them fall naturally among the greens.

Drizzle the mustard-chutney dressing generously over the salad. Snip fresh chives over the top with scissors and finish with a crack of black pepper. Serve immediately.