INGREDIENTS

For the salad:
8 slices Deen Halal Turkey Bacon, cut into ½ inch pieces
1 head romaine, coarsely chopped
4 hard-boiled eggs, peeled and quartered
1 avocado, cubed
6 oz. cherry tomatoes, halved
4 oz. crumbled blue cheese
3 tbs. finely chopped chives

For the dressing:
¼ cup extra virgin olive oil
3 tbs. red wine vinegar
1 tbs. Dijon mustard
1 small shallot, minced
Salt and pepper to taste

INSTRUCTIONS

Step 1
Cook bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate to cool. Reserve 2 tablespoons of the rendered bacon fat.

Step 2
In a medium bowl, whisk together the oil, vinegar, mustard, shallot, and 2 tablespoons of reserved bacon fat. Season to taste with salt and pepper.

Step 3
Arrange lettuce in a large bowl or platter. Drizzle with about 2/3 of the dressing and toss to coat. Scatter bacon, eggs, avocado, tomatoes, and blue cheese over lettuce, then drizzle with remaining dressing. Season with salt and pepper, sprinkle with chives, and serve.