Summer Cobb Salad With Lemon-Chive Dressing

• 4 slices bacon
• 13 cup fresh lemon juice
• 2 teaspoons Dijon mustard
• 12 teaspoon salt
• 14 teaspoon pepper, coarsely ground
• 13 cup olive oil
• 14 cup fresh chives, snipped (plus additional for garnish)
• 2 (10 ounce) bags romaine lettuce hearts, cup-up
• 12 ounces deli peppered turkey breast, cut into 1/2-inch chunks
• 1 12 cups fresh corn kernels (about 3-4 ears)
• 1 lb honeydew melon, cut into 1/2- inch chunks (I use the container of honeydue melon pieces that I find in my local store)
• 4 ounces goat cheese, crumbled
• 1 avocado, peeled and cut into 1/- inch chunks

1. In small skillet, cook bacon on medium until browned, about 8 minutes.
2. Transfer bacon to paper towels to drain; crumble when cool.
3. Meanwhile, prepare dressing: In small bowl, with wire whisk, mix lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground pepper.
4. In thin, steady stream, whisk in oil until blended.
5. Stir in snipped chives.
6. Line large platter with romaine.
7. Arrange bacon, turkey, corn, melon, goat cheese, and avocado in rows over romaine.
8. Garnish salad with chives.
9. Serve with dressing.

bacon, lemon juice, mustard, salt, pepper, olive oil, fresh chives, romaine lettuce hearts, deli, corn kernels, honeydew melon, goat cheese, avocado

Taken from www.food.com/recipe/summer-cobb-salad-with-lemon-chive-dressing-304799 (may not work)