Time for Recipes

INGREDIENTS
1. 3 tablespoons white-wine vinegar
2. 2 tablespoons finely minced shallot
3. 1 tablespoon Dijon mustard
4. 1/4 teaspoon salt
5. 1 teaspoon freshly ground pepper
6. 3 tablespoons extra-virgin olive oil
7. 10 cups mixed salad greens
8. 1/2 pound shredded cooked chicken breast (see Tip)
9. 2 eggs, hard-boiled, peeled and chopped (see Tip)
10. 2 slices bacon, cooked and crumbled
11. 2 medium tomatoes, diced
12. 1 large cucumber, seeded and sliced
13. 1 avocado, diced
14. 1/2 cup crumbled blue cheese (optional)

COOKING DIRECTIONS
Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.