This is a relatively simple recipe but the timing is tricky. If the roasted vegetables get cool before you finish cooking the eggs, you can put them back in the warm oven for a couple of minutes before tossing the salad. You can also poach or soft-boil the eggs instead of frying.
Separate the leaves of 1 head of frisee-type lettuce and soak in a large bowl of cold water, stirring vigorously once or twice. Drain and repeat, checking for any leaves that are still dirty and rinsing them individually. Drain and spin dry.
For the dressing, whisk together 3 T. olive oil, 4 T. lemon juice, and 2 t. Dijon mustard with salt and pepper to taste.
Trim the leaves off 1 leek and then slice the shank in half. Wash carefully to remove all the grit. Thinly slice the leek lengthwise, then cut the slices in half.
Wash 1 bunch of dino kale. Remove the thick stalks from half the leaves, then spin them dry and finely shred. Add the shredded kale and the leeks to a large bowl with 1 T. olive oil and a generous amount of salt and pepper. Toss with tongs or your hands to coat.
Arrange the vegetables in a single layer on a cookie sheet. Bake at 375 for 15-20 minutes, until the leaves are crispy on one side, then use a tongs to flip them as best you can. Bake another 5-10 minute to finish cooking. Remove from the oven and allow to cool slightly.
Heat 1 T. olive oil in a large skillet. Carefully break 6 eggs into the skillet one at a time. Sprinkle with salt and pepper. Fry on medium heat until the whites are mostly cooked but the yolks are still runny. Sprinkle each egg with a tablespoon of sharp cheddar cheese.
Toss the vegetables with lettuce leaves until you have about 2/3 lettuce and 1/3 kale and leeks. Then add dressing to taste and toss. Plate the salad individually, with an egg or two on top of each serving.