Eating Well Cobb Salad

• 3 tablespoons white-wine vinegar
• 2 tablespoons finely minced shallot
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1 teaspoon freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 10 cups mixed salad greens
• 1/2 pound sliced cooked chicken breast (1 large breast half) (see Tip)
• 2 eggs, hard-boiled, peeled and chopped (see Tip)
• 2 strips bacon, cooked and crumbled
• 2 medium tomatoes, diced
• 1 large cucumber, seeded and sliced
• 1 avocado, diced
• 1/2 cup crumbled blue cheese (optional)

1. Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
2. Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Put some dressing a small ramekin and serve on the side of your salad.

whitewine vinegar, shallot, mustard, ubc, freshly ground pepper, extravirgin olive oil, mixed salad greens, chicken, eggs, bacon, tomatoes, cucumber, avocado, crumbled blue cheese

Taken from www.epicurious.com/recipes/member/views/eating-well-cobb-salad-50044680 (may not work)