Blt Salad With Olive Vinaigrette

• 8 thick bacon slices
• 1 pt. cherry tomatoes, halved
• Table salt and pepper to taste
• 2 romaine lettuce hearts
• 1/3 cup loosely packed fresh basil leaves
• 4 hard-cooked eggs, peeled and quartered
• 4 ounces Gorgonzola cheese, coarsely crumbled
• Table salt and pepper to taste

1. Microwave bacon slices according to package directions until crisp. Break slices into large pieces. Toss cherry tomato halves with 1/4 cup Kalamata Olive Vinaigrette; add table salt and pepper to taste. Arrange leaves from romaine lettuce hearts and fresh basil leaves on a large platter; cover and chill up to 1 hour. Place eggs around lettuce. Spoon tomatoes over lettuce; sprinkle with bacon and Gorgonzola cheese. Add table salt and black pepper to taste just before serving. Serve with remaining vinaigrette.
2. Total time includes vinaigrette.

bacon, cherry tomatoes, salt, romaine lettuce hearts, basil, eggs, gorgonzola cheese, salt

Taken from www.myrecipes.com/recipe/blt-salad-olive-vinaigrette (may not work)