romaine heart, washed, dried and chopped
avocado, half cubed and half fanned
baby golden beets (roast in the oven at 375ºF until you can pierce with a fork. Cool, clean and halve.)
cherry tomatoes, halved
quail eggs, boiled, peeled and halved
blue cheese, crumbled (as much as you like!)
oz double-smoked bacon, diced and cooked off until crispy
oz chicken breast, seasoned with sea salt and fresh black pepper, then grilled and sliced on the bias
cup rice wine vinegar
oz grape seed oil
tsp Dijon mustard
sea salt and fresh black pepper
1. Place the chopped romaine in a large serving bowl as the base. Offset around the bowl the golden beets, cherry tomatoes and quail eggs. Then put your bacon, blue cheese and diced avocado on top of the lettuce. Next, put your sliced chicken in the middle and then your fanned avocado on top of the chicken. Pour the dressing generously over the entire salad and enjoy.
1. In a bowl add all your ingredients and whisk. This is a loose vinaigrette.