Ingredienser

0.5 cup (120 ml) red wine vinegar

1.25 st small shallot (1 ounce; 28 g), roughly chopped (about cup)

2 tbsp (30 ml) dijon mustard

2 tbsp (30 ml) honey

1 tsp diamond crystal kosher salt; for table salt use half as much by volume

0.5 tsp freshly ground black pepper

0.67 cup (165 ml) extra-virgin olive oil

4 st small heads romaine lettuce (6 ounce; 170 g each), chopped (about 10 cups)

3.5 cups (-inch cubed) poached chicken breasts , (about two 12 ounce; 340 g each)

6 oz cherry tomatoes (1 cup; 170 g), halved

8 st slices cooked bacon , roughly chopped (about 1 cup chopped)

1.5 st large avocado (7 ounces; 213 g), chopped

3 st hard-boiled eggs , quartered lengthwise into wedges

4 oz (113g) blue cheese, crumbled (1 cup crumbled)

Gör så här

In a blender, process red wine vinegar, shallot, Dijon, honey, salt, and pepper on high until smooth, about 20 seconds. With machine running, slowly add oil in a steady stream until emulsified, about 1 minute. Pour vinaigrette into a bowl; set aside.

In a large bowl, toss lettuce with 1/2 cup of prepared vinaigrette, and season to taste with salt and pepper. Transfer to a serving bowl or platter.

In now-empty large bowl, toss chicken with 2 tablespoons vinaigrette until evenly coated.

Arrange dressed chicken over dressed lettuce. In now-empty bowl, toss cherry tomatoes and 2 tablespoons vinaigrette, and decoratively arrange over lettuce. Top salad with bacon, avocado, eggs, and blue cheese. Serve with remaining 1/2 cup vinaigrette for drizzling over top.

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