In a large nonstick skillet, heat 1 Tbs olive oil over medium heat. Add asparagus, fennel and ham; saute for about 7 minutes. Let cool slightly.
Toss the cooked vegetables with the kale, red pepper and green onion. In a bowl, whisk together the mustard, vinegar, salt, black pepper and 3 Tbs olive oil.
In a large saute pan, bring 2 quarts of water to a rolling boil. Reduce heat to a simmer. Break eggs one at a time into small bowls and gently slip each egg into the water. Cook until the whites are set. About 3-5 minutes.
While the eggs are cooking, toss the salad with the dressing. Divide among eight plates. Use a slotted spoon to remove each egg and top each plate with a poached egg.