This salad will shine as a main dish for lunch or a light dinner. Some markets sell precooked fava beans; if you can't find them, buy them in the pod, then blanch both the beans and the asparagus by boiling in salted water 2 to 3 minutes, until crisp-tender, then plunging immediately into cold water to stop the cooking.
To poach the eggs: Bring 2 quarts water to a boil. Add a pinch of salt and a dash of vinegar; turn heat down to a light simmer. Crack and drop each egg into boiling water; poach about 3 minutes. Remove with slotted spoon and place in ice water.
For the vegetable medley: In a nonstick pan, heat 2 tablespoons olive oil. Add scallions and cook 1 minute. Add the morels, shallot, and garlic; saute over low heat 3 to 5 minutes, until soft. Add the fava beans and asparagus and cook an additional 30 seconds. Season with salt and pepper. Remove from heat.
To make the vinaigrette: In a skillet, brown pancetta over medium heat until crispy, about 8 minutes. Place shallot, mustard, honey, and vinegar in a bowl; whisk gently. Next, add oil, whisking as you go. Then add half the pancetta and season with salt and pepper to taste.
Gently reheat eggs by returning to hot water for a few seconds. Toss mixed greens with vegetables and one-third of the vinaigrette; divide between four plates. Place 1 egg on each plate, garnish with remaining pancetta, and finish with extra dressing if needed.