Heat your grill or a grill pan over medium high heat. Slice the leek in half lengthwise, then rinse to remove residual dirt and pat dry. Brush the grates or the pan with olive oil. Brush the cut side of the leeks with a little more olive oil. Place the leeks cut side down on the grill along with the asparagus. Close the grill* and cook the vegetables until tender, flipping the asparagus occasionally, 8-10 minutes.

While the vegetables are grilling, start the water bath for your poached egg and compose your salad. Bring small pot of water (4-6 cups) to a simmer over medium heat. Divide your greens between two salad plates. Top each plate of greens with half of the roasted chicken, cucumber, radish, avocado and blue cheese.

Remove the leeks and asparagus from the grill. Transfer the asparagus to your salad plates, divided equally. Set the leeks aside on a cutting board to cool slightly while you poach the egg.

Add 1 tsp white vinegar to the simmering water. Crack an egg into a ramekin. With a wooden spoon, stir the simmering water to create a whirlpool, and then gently tip the egg, whites first, into the center of the whirlpool. Set the timer for 3 minutes and do not touch the egg.

While the egg is poaching, make your vinaigrette. Place the red wine vinegar, olive oil, thyme leaves and sea salt into a jar with a lid and shake vigorously.

When the timer goes off, remove the poached egg with a slotted spoon and place atop your salad. Bring the water bath to a simmer again, add the second tsp white vinegar, and repeat the poaching process with your second egg.

While the second egg is poaching, slice the leeks and divide them between the two salad plates.

Drizzle the salads with the vinaigrette and serve immediately.