10 oz. package baby spinach
1 C. halved cherry tomatoes
2 ripe, peeled, and diced avocados
4 hard boiled eggs, peeled and sliced
6-8 slices cooked bacon, crumbled
5 oz. feta or blue cheese, crumbled
1 small can sliced black olives
2 chicken breasts, cooked and chopped
1 medium shallot, minced
1 t. Dijon mustard
1 t. honey
Fresh ground black pepper (to taste)
In a small bowl add the Bacon Olive Oil. Slowly add the Honey Ginger Balsamic , whisking continuously.
Add Dijon mustard, honey, black pepper, and shallots and whisk until emulsified. Set aside.
On a large plate place spinach down first, then layer all other ingredients. I like to do it in rows like a traditional Cobb Salad. Drizzle with vinaigrette and serve immediately.