California Cobb Salad

More cheese from Wisconsin in the fridge--Billy Blue Cheese--goat blue cheese.   Hmmmm, Blue Cheese, Bacon, Avacado, Tomatoes, Hard Cooked Eggs, and Lettuce from the garden.  What else but Cobb Salad uses all these amazing ingredients!  We are having Chicken Amadine with the salad for dinner so I skipped the chicken that is usually included in the classic Cobb Salad.  (BTW you can find the recipe for the Chicken Amadine on this blog.)

This is lettuce from our garden--red leaf, butter crunch, leaf lettuce, and romaine.  It grew like crazy!

For the vinaigrette:

1 Tbls. Dijon mustard

1/4 Cup red-wine vinegar

2 tsps. Worcestershire sauce

1 garlic clove -- grated fine

1/2 tsp. coarse sea salt

1/2 Cup extra virgin olive oil

1/4 tsp. black pepper

1/4 tsp. sugar

Place all the ingredients except the olive oil  in a blender, blend, then drizzle in the olive oil.  Done!!
Drizzle this over the salad greens.

Prepare the rest of the ingredients:  crumbled Blue Cheese, chopped hard boiled eggs, crumbled cooked bacon, sliced avacado, grape tomatoes cut in half.

Here's that cheese we bought in Wisconsin.

Arrange the Cobb Salad ingredients in little rows around the dressed greens.  Look for good color   combinations--put bright colors like the tomatoes next to light colors like the cheese.  I sprinkled the bacon bits over the top of the greens.

And to go with the salad, the Chicken Amadine.  

You can find that recipe on this blog, did I already say that?

Enjoy friends!