Egg Salad over Boston Lettuce

egg(s)

1 large, hard boiled

canola oil

2 tsp

white wine vinegar

1 tsp

Dijon mustard

1 tsp

uncooked carrot(s)

2 Tbsp, shredded

cucumber(s)

¼ cup(s), diced

boston lettuce

6 leaf/leaves, spread on a plate

unsweetened dill pickle(s)

¼ cup(s), (optional)

pear(s)

1 medium