Holiday Salad

1: Combine yogurt, garlic powder, onion powder, lemon juice, dill, chives, and salt in a small bowl and mix well. Slowly add water to thin to desired consistency.

2: Preheat oven to 400°F. Cut bacon into 1-inch pieces and add to a parchment-lined baking sheet. Bake until crispy, about 15-20 minutes.

3: Fill a large bowl with ice and cold water. Boil 4 quarts of water in a large pot over high heat and add asparagus and green beans. Blanch for 3-4 minutes until just tender and transfer into the ice bath.

4: Add oil to a skillet over medium heat and add shallots. Cook until crispy and golden brown. Transfer to a paper towel-lined plate and allow to cool.

5: Fill a medium bowl with ice and water. Fill a medium pot with water, cover, and bring to a boil over medium heat. Gently lower eggs into boiling water, one at a time. Cook for 6-8 minutes. Remove eggs and transfer into ice bath to cool.

6: Build the salad starting with little gem and radicchio, then add asparagus, green beans, sliced radishes, bacon, shallots, blue cheese, pepitas, eggs, and chives. Salt and pepper each egg lightly to finish.