Ingredients
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3 tablespoons extra-virgin olive oil
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3 tablespoons white-wine vinegar
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2 tablespoons finely chopped shallot
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1 tablespoon Dijon mustard
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½ teaspoon ground pepper
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¼ teaspoon salt
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10 cups mixed greens
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12 cooked extra-large shrimp (16-20 count), peeled and halved lengthwise
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1 cup halved cherry tomatoes
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1 cup Persian cucumber chunks
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2 large hard-boiled eggs, peeled and halved
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1 avocado, diced
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2 slices cooked bacon, crumbled
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¼ cup crumbled blue cheese
Directions
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Place oil, vinegar, shallot, mustard, pepper and salt in a lidded jar. Shake until combined.
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Mound salad greens on a platter. Drizzle with half the dressing and toss to coat. Decoratively arrange shrimp, tomatoes, cucumber, egg halves, avocado, bacon and blue cheese on top. Drizzle with the remaining dressing.
