Ingredients 1½ pounds turkey (sliced ¼” thick) ¾ pound cheddar cheese, sliced ¼” thick 4 hard boiled eggs, peeled and crumbled 3 ripe avocados ¼” cubes tossed in lemon juice 4 tablespoons fresh lemon juice, divided 1 pint grape tomatoes, halved 1 bunch scallions, thinly sliced 6 tablespoons Lemon Olive Oil 16-20 large romaine lettuce leaves 1 pound bacon, cooked and crumbled 2 tablespoons chopped chives

Dressing 1 cup mayonnaise 1 cup crumbled Gorgonzola cheese ¼ cup half and half ¼ cup Red Barrel Aged Wine Vinegar 2 teaspoons Dijon mustard 2 tablespoons reserved bacon fat Salt and freshly ground pepper to taste

Directions In a small bowl, toss avocado chunks with one tablespoon of lemon juice. Combine remaining lemon juice and Lemon Olive Oil in small bowl and set aside. In a medium bowl, combine mayonnaise with Gorgonzola crumbles and stir. Whisk in half and half, Red Barrel Aged Wine Vinegar, mustard and reserved bacon fat. Season with salt and a pepper. Arrange lettuce leaves on a large platter. In a large bowl, toss together turkey, cheddar, eggs, tomatoes, and scallions. Gently fold in avocado. Dress with just enough of the Lemon Olive Oil and lemon juice mixture to lightly coat ingredients. Mound ¼ cup of salad onto each lettuce leaf, and sprinkle crumbled bacon. Drizzle with blue cheese dressing and chopped chives. Serve remaining dressing on the side.

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