Cobb Salad

Lesli Dustin

3/4 lb. bacon, cut into 2-inch pieces
1/4 t. dry mustard
1 t. Worcestershire sauce
1 clove garlic, minced
2 T. red wine vinegar
1/3 cup olive oil
coarse salt and freshly ground black pepper
5 cups romaine lettuce, torn into bite-size pieces
1 bunch watercress, optional
1 lb. turkey breast, sliced
1/4 lb. blue cheese, crumbled
2 hard-boiled eggs, sliced
1 tomato, cut into wedges
8 oz. cherry tomatoes
1 medium avocado, peeled and cut into wedges

In a large skillet, cook the bacon over medium heat until crisp. Remove and drain. In a small bowl, whisk the mustard, W. sauce, garlic, and vinegar. Gradually whisk in oil and season with salt and pepper. Arrange the remaining ingredients on a large platter and pour dressing over the top.