Autumn Salad By Epicure On A Budget

• 6 cups of mixed salad greens (your choice)
• 1 whole avocado (California variety, dark bumpy skin)
• 25 dark purple grapes, halved
• 1/2 cup crumbled walnuts
• 1 cup halved cherry tomatoes (sweet variety)
• 4 to 6 ounces of bacon cubes
• 1 garlic clove
• 1/2 cup crumbled gorgonzola cheese

1. Wash and dry the lettuce and set aside.
2. Wash, dry and slice grapes and cherry tomatoes. Remove the seeds from the grapes then set aside.
3. In a frying pan heat up the bacon cubes and once the heat has rendered some of the fat in the pan, crush the garlic clove and add it. Cook bacon to a almost crispy stage and then remove from heat. Do not chill!
4. Peel and dice avocado (dice it, don't slice it).
5. Crumble the gorgonzola cheese
6. Arrange lettuce in 4 bowls. Divide the grapes and tomatoes in 4 equal portions. Arrange the grapes, tomatoes and avocado on top of the individual salads. Top with the bacon, gorgonzola and walnuts.
7. You may use what ever salad dressing you like, but I recommend using an oil and vinegar based dressing for this salad and avoiding creamy dressings as the salad is quite heavy as it is. I use Paul Newman's regular (not creamy) Caesar dressing.

salad greens, avocado, purple grapes, crumbled walnuts, tomatoes, bacon cubes, garlic, gorgonzola cheese

Taken from www.epicurious.com/recipes/member/views/autumn-salad-by-epicure-on-a-budget-50083054 (may not work)