Breakfast Salad - Everything Is Better With Scrambled Eggs

Mush 1/4 tsp kosher salt and 1/2 small clove garlic  in a mortar/pestle thoroughly till it forms a smooth paste (around 10 seconds). 
Add 4 roasted unsalted cashews to the mortar, and mush that in for around 10 more seconds.
Add 1/4 tsp dijon mustard and mush that in.  Voila - you now have your salad dressing!

Prepare the scrambled eggs by cracking 4 eggs into a mixing bowl.
Mix together  2 tbsp milk, 1/2 tsp corn starch and salt to taste, and add that to the mixing bowl
Whisk this all together with a fork, empty into a (non-stick which already has 1/2 tsp oil swirled in it) pan,  and cook on medium/medium-low stirring frequently.  Its done when it still has a slightly wet consistency - not dry, but not totally runny either.  Try it once or twice, till you get the hang of it :-) 
(Why corn starch? It helps keep the consistency "just-right" and creamy, even on higher heat.  Otherwise, you need to cook this on dead-low, stirring all the time, and it'll take around 10 minutes or more, instead of 30 seconds)

While the eggs are scrambling, dice 1 medium tomato.

Place a decent amount of salad greens in 2 bowls,  and spoon out half the salad dressing on this.
Place the diced tomato on top, and spoon out the rest of the salad dressing on top
Divide the scrambled-eggs on top of the tomato (it'll keep the greens from wilting!), and then top with mozarella di bufala (or feta, or nothing. up to you!)

Serve with a country bread of some kind, and a glass of prosecco, or picpoul di pinet, and enjoy!
  
Note : If you've got any pomegranate seeds and/or pine-nuts, sprinkle liberally. The crunch/juice factor puts this recipe over the top!