Turkey Cobb Salad

Ingredients

• 4 slices (4 ounces) bacon
• 3 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Coarse salt and freshly ground pepper
• 1 large head romaine lettuce, shredded
• 8 ounces (2 cups) roasted turkey breast, cut into ¾-inch dice
• 1 ripe avocado, pitted, peeled, and thinly sliced
• 3 ounces (¾ cup) blue cheese, crumbled
• 2 hard-cooked eggs, cut into wedges
• 2 plum tomatoes, cut into ½-inch dice

Method

1. In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425-degree oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside.
2. In a large bowl, whisk together vinegar, mustard, salt, and pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.