Turkey Cobb Salad

• 4 slices bacon (4 ounces)
• 3 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 large head romaine lettuce, shredded
• 8 ounces roasted turkey breast, cut into 3/4-inch dice (2 cups)
• 1/2 ripe avocado, pitted, peeled, and cut into 1/2-inch dice
• 3 ounces blue cheese, crumbled (3/4 cup)
• 2 hard-cooked eggs, cut into 1/4-inch dice
• 2 plum tomatoes, cut into 1/2-inch dice
• Coarse salt and fresh ground pepper

1. In a 10-inch skillet, cook the bacon over medium heat until crisp on both sides, 3 to 5 minutes.
2. Transfer to a paper-towel-lined plate to drain.
3. Let cool, then crumble the bacon.
4. In a small bowl, whisk together the vinegar, oil, and mustard.
5. Place the lettuce on a serving platter, and toss with the dressing.
6. Arrange the remaining ingredients on the lettuce as desired, and season with salt and pepper.
7. Discard the tough outer leaves, and cut the head in half lengthwise.
8. With the cut sides down, thinly slice the halves crosswise until you reach the core.

bacon, redwine vinegar, olive oil, mustard, head romaine lettuce, turkey breast, avocado, blue cheese, eggs, tomatoes, salt

Taken from www.epicurious.com/recipes/food/views/turkey-cobb-salad-383171 (may not work)