Cobb Salad

This salad is yummy with any kind of lettuce but made with Little Gem, it could be mistaken for perfection.

-Poach 2 large boneless chicken breasts by adding them to a saucepan and covering them with cold water by an inch or so.

-Cook on low heat, you want the temperature of the water to be about 160-170 degrees (below boiling).

-When the chicken reaches a temp of 150 (about 40 minutes), remove from the pan.

-Cool the chicken completely and then dice into cubes.

-Hard boil 2 eggs and then chop into tiny cubes.

-Preheat oven to 375 degrees.

-Place 6-8 slices thick cut bacon a shallow baking pan and bake for 10-12 minutes until just crisp.

-Cut into ¼ inch pieces at set aside.

-Slice into thin strips and then wash and dry:

  2 heads of little gem lettuce

-Slice up 1 avocado.

-Chop up 1 large tomato.

For the dressing, combine the following:

½ cup red wine vinegar

1 TBS Dijon mustard

1 TBS fresh lemon juice

1 clove minced garlic

½ cup olive oil

A pinch of sea salt and pepper

-Shake well then add ½ cup crumbled fancy blue cheese (such as the one from Rouge Creamery or something local).

To assemble the salad:

Put the greens in large salad bowl. Top with the diced chicken and bacon and then toss with some of the dressing.

-Top with the avocado, tomato and hard-boiled eggs.

-Drizzle with a little more salad dressing and serve.