For the roasted veggies, preheat the oven to 180°C and place the asparagus and garlic in a roasting pan.
Drizzle with oil and season.
Roast for 4 minutes, add the mange tout and roast for 2 more minutes. Set aside.
Heat a griddle pan until hot.
Brush the courgette slices with olive oil and griddle for 1-2 minutes on each side until charred.
Arrange the vegetables on a serving platter together with the salami and goats’ cheese.
To make the dressing, put the balsamic vinegar, oil, mustard and honey in a jar, screw on the lid and shake to combine.
To poach the eggs, fill a sauté pan 3/4 full with water and bring to the boil. Add the vinegar; lower the heat and simmer gently with only a few bubbles.
Crack the eggs one at a time into a measuring cup, gently drop it into the simmering water and cook for 3-4 minutes until the egg white sets but the yolk is still runny.
Remove with a slotted spoon and pat with kitchen roll to lose any excess water. Place on top of the salad. Drizzle with the dressing and serve immediately.