Cooking With Chef Hermann: Chicken Cobb Salad

Chicken Cobb Salad

Ingredients:

• 6 large soft or hard boiled eggs, peeled and cut in half
• 4 oz Bacon sliced
• 2 TB Sherry Vinegar or Red Wine Vinegar
• 1 TB Dijon Mustard
• 1 tsp Sugar
• ¼ C Olive Oil
• Salt and Pepper
• 8 C Frisée lettuce, torn
• ½ Rotisserie Chicken, meat pulled from bone
• 2 large beefsteak tomatoes, quartered
• 1 Avocado, quartered

Directions:

Whisk vinegar, mustard, sugar and 1 TB of water together.  Gradually stream in the oil until sauce is thick.  Season with salt and pepper.

Arrange the frisée lettuce on a platter and season with salt and pepper.  Arrange the eggs, bacon, tomatoes and avocado quarters on the frisée and drizzle the dressing over the top.