I am so behind...

I am so behind with all of my posts.  I even have things I haven't posted that I made before I left for Hawaii.  So I won't be writing a lot of stuff for each post until I catch up.  This cobb salad was yum.  Although I didn't put blue cheese (Bandie hates blue cheese.   Who hates blue cheese?  Seriously, so kiddie widdie!),  it was good!

1/2 lettuce 

small bunch of frisée 

 6 slices of bacon
2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
1 whole skinless boneless chicken breast, cooked, and diced
1 tomato, seeded and chopped fine
2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped

1 cup shredded cheese

1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
1-2 teaspoons sugar
Salt and pepper
2/3 cup olive oil

1 In a large salad bowl, toss together well the various lettuces.

2 Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.

3 Compose the salad. Arrange the chicken, the bacon, the tomato, cheese, eggs over the greens.

4 In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream and whisk. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.