If the eggs are not already hard-boiled, place them in a pot of cold water and bring to a boil. Remove from heat, cover, and let them sit for 10 minutes. Transfer to cold water to cool, then peel and quarter. While the eggs cook, prepare the ham by cutting it into 1/2-inch cubes, halve the cherry tomatoes lengthwise, mince the garlic, and thinly slice the scallions. Wait to dice the avocado until just before final assembly to keep it from browning.

In a medium bowl, whisk together the white balsamic vinegar, minced garlic, kosher salt, Dijon mustard, and black pepper. Let the mixture rest for 30 seconds to allow the garlic flavor to infuse into the vinegar.

While whisking steadily, slowly pour in the extra-virgin olive oil in a thin stream until the dressing emulsifies into a smooth, creamy vinaigrette. Taste and add more salt if the acidity is too strong.

Arrange the baby greens on a large bowl or serving platter. Top with the ham cubes, halved cherry tomatoes, gorgonzola crumbles, diced avocado, and quartered eggs in an organized Cobb-style pattern for a classic presentation.

Drizzle the vinaigrette over the salad and toss gently but thoroughly so all the greens and toppings are evenly coated. Finish by sprinkling the sliced scallions on top as a fresh garnish, then serve right away.