The Wine Experience

Recipe of the Week!

Ken’s Classic Cobb Salad
The Wine Experience Recommendation:  Sauvignon Blanc

Serves 4

1 head Romaine or 2 heads of Boston lettuce
2 grilled chicken breasts, diced

8 slices bacon, cooked & crumbled
Salt

Freshly ground black pepper
2 tomatoes, diced - or cherry tomatoes
8 ounces blue cheese, crumbled
¼ cup red wine vinegar
2 hard boiled eggs, sliced
½ cup olive oil

1 ripe avocado, peeled and sliced
1 red onion, diced
1 garlic clove, minced
1 green pepper, diced

4 scallions, chopped, including greens

Combine vinegar, oil and garlic.

Pour over greens, salt to taste and toss. Arrange on plate.

Arrange all other ingredients in a pattern over greens.

Grind pepper to taste over top.

Serve