Baby Greens with Eggs, Avocado, and Shaved Parmesan

Serves 4

1 container (7 ounces) field greens
4 large boiled eggs, chopped
2/3 cup cherry tomatoes, halved and lightly salted
1 avocado, halved, pitted and sliced
4 scallions, trimmed and sliced thin
1/4 cup toasted pumpkin seeds
1 cup Parmesan cheese, grated or shaved with a vegetable peeler
1/4 cup extra-virgin olive oil
Salt and ground black pepper
2 tablespoons rice wine or balsamic vinegar

Place greens, eggs, tomatoes, avocado, scallions, pumpkin seeds and Parmesan in a large bowl. Add olive oil and a generous sprinkling of salt and pepper; toss to coat. Add vinegar; toss to coat again, adding more, if you like. Serve immediately.