Cobb Salad and Warm Bacon Vinaigrette

Make this delicious Cobb Salad and Warm Bacon Vinaigrette recipe that’s paired up with Hess Chardonnay.

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Cobb Salad and Warm Bacon Vinaigrette
 
Make this delicious Cobb Salad and Warm Bacon Vinaigrette recipe that's paired up with Hess Chardonnay.
Ingredients
For the Vinaigrette:
  • 6 strips of diced bacon
  • 2 cloves of finely minced garlic
  • 1 small diced shallot
  • ½ cup of apple cider vinegar
  • 1 tablespoon of grainy mustard
  • 2 tablespoons of brown sugar
  • ¾ cups of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Salad:
  • 3 hard boiled eggs, shells removed and sliced thin
  • 2 chicken breasts
  • 1 tablespoon of olive oil
  • 1 cup of cherry tomatoes cut in half
  • 1 sliced avocado
  • 2 cups of packed baby spinach
  • 2 cups of packed Romaine lettuce
  • ½ red onion sliced thin
  • 2 ounces of crumbled bleu cheese
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Vinaigrette: In a large saute pan on high heat, cook the bacon until crispy. Once brown, remove from the pan and add to that pan the garlic and shallots and brown. When caramelized, transfer to a bowl along with the bacon and whisk in vinegar, mustard, brown sugar, olive oil and seasonings and set aside.
  2. Salad: Season the chicken on all sides with salt in pepper and saute them in a large hot saute pan on high heat with 1 tablespoon of olive oil. Cook for 3 to 4 minutes on one side, flip them over and finish in the oven on 350° for for 8 to 10 minutes.
  3. To Plate: Place the lettuce and spinach in a bowl and on top section off the sliced eggs, tomatoes, avocado, onion and bleu cheese. Serve the bacon vinaigrette on the side.

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