Steps
- Cook 170g of bacon until crisp, then crumble.
- Whisk 3 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 minced garlic clove, ⅓ cup of extra-virgin olive oil, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper.
- Spread 1 medium head of romaine, chopped, on a large platter. Arrange 2 sliced cooked chicken breasts, the bacon, and 2 chopped hard-boiled eggs in rows on top.
- Add rows of 1 large diced avocado, 1 cup of halved cherry tomatoes, ½ cup of sliced red onion, and ½ cup of crumbled blue cheese. Drizzle with the dressing.