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Shrimp Cobb Salad with Dijon Dressing
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons white-wine vinegar
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon Dijon mustard
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 10 cups mixed greens
  • 12 cooked extra-large shrimp (16 to 20 count), peeled and halved lengthwise
  • 1 cup halved cherry tomatoes
  • 1 cup Persian cucumber chunks
  • 2 large hard-boiled eggs, peeled and halved
  • 1 avocado, diced
  • 2 slices cooked bacon, crumbled
  • ¼ cup crumbled blue cheese
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