For the dressing, wash the orange and rub dry. Finely grate the peel. Halve the orange and squeeze the juice. Mix yoghurt, honey, mustard, orange juice and zest. Season to taste with salt and pepper
Clean, wash, spin dry and possibly cut the lettuce into smaller pieces. Chard clean, wash and shake dry. Cut into pieces and add to salad. Cook the eggs in boiling water for about 3 minutes. Drain, quench and peel.
Add dressing to salad and fold in. Arrange on plates. Halve the eggs and spread on the salad. Bread tastes good with it