Italian Cobb Salad

I love the  idea of Cobb salad, but  I don`t eat pork or salty meats. So I used Smoked Turkey. It so  refreshing on  a hot summer day  and it serves 4.
Ingredients:
8 oz. Bocconcini ( Mozzarella Balls)
12- 14   whole Golden  Pepperoncini`s
1/2 cup  Smoked Turkey sliced and  cut into inch size pieces
1/3 cup  Non Pareil Capers  drained
3/4 cup whole pitted black olives drained
3 hard boiled eggs, sliced
7.5 oz.  jar marinated Artichoke hearts drained
1 pint cup cherry tomatoes cut in half
1 teaspoon dry  Basil
5 oz. or abt. 4 large handfuls of  mixed  greens
Instructions :
Arrange  the greens in a large  platter or a pasta bowl.
Place the  turkey, pepperoncini,   black olives,  sliced eggs, artichoke hearts, and cherry tomatoes halves, capers, Bocconcini  decoratively  in rows over the greens   and sprinkle the dry basil over the salad.
Cover and refrigerate until serving.
Drizzle the  salad  with your  favorite store  bought Italian dressing or make your own and serve.
Basic Italian Salad Dressing  recipe:
Ingredients : 
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano
Preparation: 
Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Eggs Benedict My Style

Makes  2  servings, what is shown is one serving.

Hollandaise Sauce
4 large Egg Yolks
1/2 stick Melted Butter  
2 tsp.  Lemon Juice
½ tsp Salt
¼ tsp Pepper
a pinch  of cayenne
Instructions  for the Hollandaise  sauce 
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt nd pepper. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Ingredients for the remainder of the recipe
4 eggs sunny side up
4 slices of med. sliced Turkey ham, browned in a skillet
2 cups of baby spinach sauteed in butter
2 English muffins toasted
12 pieces of  asparagus roasted in the oven  

Directions

Preheat the oven to 350  degrees.

Trim ends of the  Asparagus and place on a baking sheet drizzle with Olive oil and salt and pepper and place in the oven for about  10 - 15 min, till bright green and starts to caramelized and remove  from oven. 

In a small skillet melt about  2 tsp. of butter  add a pinch of salt and put in the spinach and toss till slightly wilted and remove from the  heat and place in a bowl. in the same skillet brown  4 slices of  turkey ham and and remove from heat. 

Toast the English muffins in a toaster, when toasted place 2 halves on 2 plates, add   the sauteed spinach on the  4  muffin halves and place the browned turkey  on top of the spinach.  Fry 4 eggs sunny side up and place on top of each muffin, place 6 pieces  of asparagus on each plate, whisk the Hollandaise sauce and drizzle over the eggs and asparagus, add a pinch  of cayenne and pepper on top and serve.