Frisée Salad with Blue Cheese, Avocado and Soft-boiled Eggs

Frisée (pronounced "free-ZAY") is a variation of endive. It has a slightly bitter flavour, similar to radicchio, or Belgian endive, but a lot milder.
This keto friendly, gluten-free, deliciously healthy and different salad is full of flavour and texture and makes a stunning salad starter for any festive occasion or as a light, yet satisfying workday dinner. If you don't find this distinctive curly lettuce in your grocery store, just pick up some salad mixes, like mesclun or your favourite mix of baby greens.
I have added wasabi (Japanese horseradish) for some heat and a bit of garden herbs for the freshness to the homemade mayonnaise. Feel free to use your favourite salad dressing instead.

Salad	Wasabi Herb Mayonnaise
3 Eggs, medium 1/2 head Frisée 50 g Radicchio, thinly sliced 1 Red onion, halved and thinly sliced 1 Avocado 100 g Blue cheese, cubed or crumbled 1-2 Apricot, sliced, optional	3/4 cup Mayonnaise, homemade or storebought 2 tsp Wasabi paste 2 tbsp Fresh herbs, finely chopped (I used a mix of cilantro and basil)

Bring a small saucepan of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for 6 minutes for soft-cooked. Transfer the eggs to the ice water to cool. Carefully peel the eggs. Cut the eggs in half lengthwise.
Meanwhile, prepare the dressing. Blend all the ingredients together. Chill until ready for use.
Trim the root end from the frisée and coarsely chop the frisée. Thinly shred the radicchio. Cut the red onion in half and thinly slice. Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
In a large bowl, toss together the frisée, radicchio, red onion, avocado, and blue cheese. Transfer the salad to individual plates and top with the eggs and apricot slices if using. Serve with wasabi herb mayonnaise.