Ingredients
Vinegrette Dressing
- 2/3 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- Kosher salt
- Freshly ground black pepper Salad
- 1 head of romaine lettuce, coarsely chopped
- 4 hard-boiled eggs, peeled, quartered
- 12 oz. cooked chicken, finely chopped
- 8 slices bacon, cooked, crumbled
- 1 avocado, thinly sliced
- 4 oz. crumbled blue cheese
- 5 oz. cherry tomatoes, halved
- 2 Tbsp. finely sliced chives
Directions
- In a jar, shake oil, vinegar, mustard, and honey; season with ¾ tsp. salt and ½ tsp. pepper.
- On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and tomatoes; season with salt and pepper.
- Drizzle salad with dressing. Top with chives.