For the Lime Dressing: Combine the lime juice, garlic, fish sauce, agave, Dijon, canola oil and salt in a mixing bowl. Whisk well. This dressing has fresh juice, so it will last for 3 days in the refrigerator.
For the Herb Bread Crumbs: Heat up a small sauté pan over medium heat. Put all of the bread crumbs in the warm pan, toss with the sesame oil and continue to toss and cook until the bread crumbs are hot. Make sure you don’t over toast them; the bread crumbs should not turn brown. After about 30 seconds of cooking, remove the pan from the heat and mix in the chives and cilantro stems. Use a microplane to zest the lime into the pan, toss and mix well. Let the herbed bread crumbs cool down before using.
For the Salad: Wash and dry the little gem lettuce and separate the leaves. In a large salad bowl, place all the cleaned lettuce leaves in the middle of the bowl. Season with salt and black pepper, drizzle the lime dressing on the walls of the bowl and gently fold the dressing onto the leaves, making sure all the leaves are evenly dressed with the lime dressing. Peel the cooked salt-cured duck eggs. If you can’t find cured eggs, you can use hard-boiled eggs seasoned with salt & pepper.
On a large serving plate, put one layer of the dressed lettuce on the bottom of the plate. Sprinkle on a layer of the bread crumbs, and use a microplane to zest some salted egg on top. Repeat each step to build this salad into 3 layers.