Greek Cobb Salad

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Ingredients: 

• 6 Slices bacon
• 4 Large eggs
• 1/4 cup MOV Extra Virgin Olive Oil
• 1/4 cup MOV Organic Red Wine Vinegar
• Kosher salt and pepper
• 3 romaine lettuce hearts, trimmed and chopped
• A few stems dill
• 1 avocado
• 1 cup shredded rotisserie chicken
• 3/4 cup crumbled feta cheese (or bleu cheese)
• 1 pint cherry tomatoes cut in halves
• 2 cups crushed pita chip

Directions:
Cook bacon in small skillet until crisp, set aside on plate with paper towel to drain. Crumble once cooled.

In a pot with water boil water and add eggs. Remove 2 the eggs after 4 minutes and put in a bowl ice water. Keep the remaining 2 eggs until hard boiled about 6 more minutes, set aside. You will use the 2 eggs you placed in ice to make a dressing;

Remove eggs from ice and peel, then transfer to a blender, add the Olive Oil, Red Wine Vinegar, dill, 1/2 tsp salt and a little pepper, puree until smooth.

To make salad, put romaine in a large serving bowl and drizzle with dressing. Peel and slice hard-boiled eggs. Add chicken, feta, avocados, eggs, tomatoes, and bacon. Toss before serving. 
​Top with pita chips and dill.
Enjoy!

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