Name: Farmers Market Open Face Sandwich
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 2 teaspoons whole grain mustard (I used regular dijon and whole grain); 1 teaspoon lemon zest; 1 1/2 tablespoons lemon juice; 3 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon mint (fresh, finely chopped, (optional)); 2 tablespoons basil (fresh, finely chopped (optional)); 2 slices whole wheat (or multigrain bread); 4 cups baby lettuces (such as frisbee, escarole, arugula, spring mix or Bibb, torn); 4 ounces smoked salmon (thinly sliced); 1 ripe tomato (sliced); 1/2 Haas avocado (ripe, sliced); olive oil (for frying - about 3 tablespoons); 2 eggs (or more, depending on if you want 1 per sandwich or 2 - appetites vary); 2 tablespoons Sunflower sprouts (optional); 2 tablespoons Pea sprouts (optional)