Cobb Salad with Pancetta Chips

sue

ingredients

4 slices pancetta
4 large eggs
2 tbl red wine vinegar
1.5 tsp water
.5 tsp Dijon mustard
6 tbl grapeseed oil
6 tbl olive oil
salt and pepper
6 slices thick bacon cut into matchsticks
romaine lettuce, chopped
2 avocados, cut into wedges
2 tomatoes, sliced
4 chicken breasts, grilled and thinly sliced
3 oz. blue cheese, crumbled

directions

Preheat oven to 350°. lay the pancetta on a baking sheet, cover with parchment paper and place another baking sheet on top. Bake for 15 mins or until browned. Blot dry. Meanwhile, add eggs to a saucepan of boiling water; cook for exactly 6 minutes. Transfer to an ice bath for 10 minutes, then peel. Scoop the soft yolk out of one egg and transfer to a blender. Add the vinegar, mustard, and water. Puree. With the blender on, slowly add both oils, blend. Season with salt and pepper. In a small skillet, cook the bacon over moderate heat, stirring occasionally, until just crisp. Drain on paper towels. In a bowl, toss the romaine with 1/2 cup of dressing and arrange on plates. Season with salt and pepper. Arrange the avocado, tomatoes and chicken on plates. Drizzle with some dressing. Scatter blue cheese and bacon, slice eggs on top and drizzle rest of dressing.

Source: sue