Smoked Chicken Cobb Salad with Bacon Vinaigrette

Ingredients

• 1 Pound bacon, diced
• 2 Head romaine lettuce, chopped
• 2 Head frisee, chopped
• 1 Pound smoked chicken breast, cubbed
• 1 Cup cherry tomatoes, halved
• 1 Whole avocado, diced
• 4 Ounce gorgonzola, crumbled
• 4 Whole hard boiled eggs, quartered
• 2 Tablespoon chives, chopped
• 1/4 Cup fresh dill, roughly torn
• 1/4 Cup fresh parsley
• 1/4 Cup red wine vinegar
• 1 Whole lemon, juiced
• 1 Small shallot, minced
• 1 Tablespoon dijon mustard
• 1 Tablespoon kosher salt
• 1 Teaspoon freshly ground black pepper
• 1 Tablespoon bacon fat, reserved
• 2 Tablespoon olive oil

Instructions

1. 1

   1: Add bacon to a saute pan and place over medium heat. Cook 10-15 minutes until fat is rendered and crispy. Remove bacon from pan and set aside reserving 1 tbsp bacon fat.

2. 2

   2: To make the dressing, combine everything but the bacon fat and olive oil in a medium bowl and whisk to combine. Warm the bacon fat a bit just until its liquid. While whisking the dressing mixture, add the bacon fat and olive oil in a slow steady stream.

3. 3

   3: To make the salad, combine both lettuces and place in the bottom of a large bowl. Arrange all the toppings on top of the lettuces. Drizzle the dressing over top and enjoy!