Spinach Cobb Salad with Bacon Balsamic Vinaigrette

INGREDIENTS:

SALAD

• 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

VINAIGRETTE

• 1/4 C. Verbena Bacon Extra Virgin Olive Oil

• 1/3 C. Verbena Honey Ginger Balsamic Vinegar

• 1 medium shallot, minced

• 1 t. Dijon mustard

• 1 t. honey

• Fresh ground black pepper (to taste)

DIRECTIONS:

1. In a small bowl add the Bacon Olive Oil. Slowly add the Honey Ginger Balsamic , whisking continuously.

2. Add Dijon mustard, honey, black pepper, and shallots and whisk until emulsified. Set aside.

3. 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.