Classic Cobb Salad with Point Reyes Bay Blue
Serves 4-6
Dressing:
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 small shallot, minced
½ teaspoon salt
¼ teaspoon black pepper
½ cup extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 small shallot, minced
½ teaspoon salt
¼ teaspoon black pepper
½ cup extra virgin olive oil
Salad:
1 large head romaine lettuce, washed and sliced
3 boneless skinless chicken breasts, cooked and cubed or shredded
2 ripe avocados, halved, pitted and sliced
6 slices bacon, cooked crisp and crumbled
2 medium tomatoes, seeded and chopped
3 oz. Point Reyes Bay Blue, crumbled
2 hard-boiled eggs, chopped
3 boneless skinless chicken breasts, cooked and cubed or shredded
2 ripe avocados, halved, pitted and sliced
6 slices bacon, cooked crisp and crumbled
2 medium tomatoes, seeded and chopped
3 oz. Point Reyes Bay Blue, crumbled
2 hard-boiled eggs, chopped
For dressing, whisk together vinegar, lemon juice, mustard, shallot, salt and pepper in small bowl. While continuing to whisk, gradually add olive oil until combined. Set aside.
Place lettuce in large bowl and toss with enough dressing to coat evenly. Transfer to serving platter. Top with even rows of chicken, avocado, bacon, tomatoes, Point Reyes Bay Blue and egg. Drizzle salad with remaining dressing and serve.
