Steam one-two eggs per salad for ten minutes in a covered medium metal sauce pan fitted with a metal steamer basket. Flip eggs to other side, cover pan and stem for ten more minutes. Cool steamed eggs in ice cold water for five minutes. In a glass jar, mix two tablespoons mustard, two tablespoons green onion infused olive oil, one tablespoon wild leek vinegar and season to taste with cracked pepper and sea salt. Wash kale, remove leaves from stems, chiffonade two cups kale per salad and add to a large glass bowl. Mix two tablespoons of dressing in kale and let rest for ten minutes. Wash pea shoots, dry and set aside one cup per salad. Thinly slice one half tablespoon shallot per salad and separate into rings. Chop one tablespoon raclette cheese per salad. Peel eggs and cut eggs in half. Per salad plate one cup pea shoots, two cups kale, one half tablespoon shallots, one-two sliced eggs, one tablespoon raclette cheese, one tablespoon sunflower seeds and sprinkle with sea salt and ground pepper.