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Categories:
bacon lemon juice mustard salt ground black pepper olive oil fresh chives fresh chives hearts turkey corn kernels goat cheese avocado
Viewed: 34 - Published at: 6 years agoIngredients
- 4 slice bacon
- 13 c. fresh lemon juice
- 2 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 13 c. olive oil
- 1/4 c. snipped fresh chives
- Additional snipped fresh chives
- 2 bag cut-up romaine hearts
- 12 oz. roasted boneless turkey breast in 1 piece
- 1 1/2 c. fresh corn kernels (from 3 to 4 ears)
- 1 container honeydew melon pieces
- 4 oz. goat cheese
- 1 ripe avocado
Method
- In small skillet, cook bacon on medium until browned, about 8 minutes.
- Transfer bacon to paper towels to drain; crumble when cool.
- Meanwhile, prepare dressing: In small bowl, with wire whisk, mix lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
- In thin, steady stream, whisk in oil until blended.
- Stir in snipped chives.
- Line large platter with romaine.
- Arrange bacon, turkey, corn, melon, goat cheese, and avocado in rows over romaine.
- Garnish salad with chives.
- Serve with dressing.
