Hard boil the eggs: Place room temperature eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander and run under cold water for a minute to stop the cooking (and prevent the nasty green ring). Peel and quarter them. Set aside.

If using bacon: Cut into lardons (inch wide strips) and cook until crisp. Drain on paper towels. Set aside.

Make the vinaigrette: In a small bowl or glass jar combine the mustard, vinegar, and a pinch of salt and pepper. Add oil in a slow, steady stream, whisking until emulsified.

In a large salad bowl, add the salad greens, avocado, tomatoes, bacon (if using), pickled onions and radishes. Drizzle just enough vinaigrette to moisten and toss until combined. Top with eggs.