Cobb Salad with Pancetta Chips

• 4 thin slices of pancetta
• 5 large eggs, at room temperature
• 2 tablespoons sherry vinegar
• 1 1/2 teaspoons water
• 1/2 teaspoon Dijon mustard
• 6 tablespoons grapeseed oil
• 6 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 6 slices of thick-cut bacon, cut into 1/4-inch matchsticks
• 1 pound hearts of romaine lettuce, cut crosswise into 1/2-inch ribbons
• 2 Hass avocados, cut into 1/2-inch wedges
• 2 tomatoes, halved and sliced crosswise 1/4 inch thick
• 4 grilled or roasted skinless, boneless chicken breast halves, thickly sliced
• 3 1/2 ounces dry-aged blue cheese, shaved or crumbled

1. Preheat the oven to 350.
2. Lay the pancetta on a baking sheet, cover with parchment paper and place another baking sheet on top.
3. Bake for 15 minutes, or until browned.
4. Blot dry.
5. Meanwhile, add the eggs to a sauce-pan of boiling water; cook for exactly 6 minutes.
6. Transfer to an ice water bath for 10 minutes, then peel.
7. Scoop the soft-cooked yolk out of 1 egg and transfer to a blender.
8. Add the vinegar, water and mustard and puree.
9. With the machine on, slowly add the two oils and blend.
10. Season with salt and pepper.
11. In a small skillet, cook the bacon over moderate heat, stirring occasionally, until just crisp.
12. Drain on paper towels.
13. In a bowl, toss the romaine with 1/2 cup of the dressing, season with salt and pepper and mound on 4 plates.
14. Arrange the avocados, tomatoes and chicken on the plates; drizzle with 1/4 cup of the dressing.
15. Scatter the bacon and blue cheese on top.
16. Carefully slice off 1 end of each of the remaining eggs to expose the yolks; set the eggs in the center of the salad.
17. Top with the pancetta and serve with the remaining dressing.

thin slices, eggs, sherry vinegar, water, mustard, grapeseed oil, extravirgin olive oil, salt, bacon, ribbons, avocados, tomatoes

Taken from www.foodandwine.com/recipes/cobb-salad-with-pancetta-chips (may not work)