Cobb Salad & Champagne Honey-Lime Vinaigrette

I had gobs of leftover rotisserie chicken, plus some avocados and tomatoes from last week’s big grocery shop for my classes and parties, and didn’t want any of it to go to waste (nor was I in the mood for more guacamole, because I already had a ton of it in the fridge), so I decided to make a big salad for dinner.

It took absolutely no time to put together – I just chopped up the chicken, avocado, and tomatoes and fried up some bacon (oh yeah), and boiled some eggs. Grab one of those bags of mesclun at the grocer store, and you’re ready to go. (Whoops– I forgot the Roquefort (it was hiding in the fridge). I didn’t miss it, though, and in fact, feel free to add/take away whatever ingredients that you like. Customize your salad!)

Then I made my fabulous dressing with one of my leftover limes, but you can use lemon for this, too.

Part of why this salad tastes to good is its simple, straightforward presentation. Sure, you could just heap everything on top, but why not make it all pretty?

Champagne-Honey Lime Vinaigrette

⅓ cup champagne vinegar
1 tablespoon lime juice (+ zest)
1 tablespoon Dijon mustard
2 tablespoons honey (add more if the dressing is too citrusy for your taste)
2 teaspoons shallot, chopped fine
⅔ cup grapeseed oil
sea salt
pepper

Combine first five ingredients in food processor, and mix well. Slowly add the grapeseed oil in a steady stream while the processor is running, and season with salt and pepper to taste.