Watercress Salad with Egg, Goat Cheese, and Seeds

My mom found this in the Wall Street Journal.  She's just as surprised as I am about how good it is.  If watercress is scarce or too expensive Mama recommends arugula as a bitter greens substitute.  When we ate this for lunch Mama left out the dill and used an herbed goat cheese.  Per usual the recipe is a guide, not absolute.

Ingredients:
1 1/2 Tablespoons raw almonds chopped medium-fine
1/2 Tablespoon coriander seed
1 1/2 Tablespoon pumpkin seeds
2 teaspoons sesame seeds
Pinch of red pepper flakes (optional)
2 eggs, hard boiled

1/2 to 1 glove of garlic minced or finely grated
1 Tablespoon fresh squeezed lemon juice or more to taste
3 1/2 Tablespoons olive oil
Salt and pepper to taste

3 cups watercress or arugula
1 cup dill, roughly chopped
1 cup basil leaves, chopped roughly
1 cup cilantro leaves, tightly packed
1 3/4 ounces fresh, mild goat cheese

Directions:
1. Put almonds, coriander seeds, pumpkin seeds, sesame seeds, and optional red pepper flakes in a skillet and toast them over medium heat for about three minutes while shaking the pan often.  When sesame seeds begin to turn brown remove the seed mixture from heat.

2. Cook the eggs in a saucepan of water until they reach their desired consistency. Some like a runnier yoke to their hard boiled eggs.  I prefer to cook them until the yolk is firm but still a wet/deep yellow color. This often means cooking them just a little less than a well done hard boiled egg requires.

3.  Whisk prepared garlic, lemon juice, and olive oil.  Season to taste with salt and pepper and add more lemon juice if necessary.

4. Toss the greens (watercress or arugula) with the prepared herbs in a bowl.  Serve the greens with goat cheese dollops, dressing drizzles, and seeds overtop. Slice eggs and serve in the salad as well.