Ingredients

• Dressing:
• 2 tablespoons white balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/8 teaspoon salt
• 2 tablespoons olive oil
• Salad:
• About 4 cups arugula, washed and dried
• 8 – 10 ounces cooked chicken breast, cut into cubes
• 4 – 5 slices bacon, cooked until crisp
• 2 hard boiled eggs, diced
• 1 small tomato, diced
• 1/2 avocado, diced
• About 2 ounces blue cheese (I used Maytag blue)

Directions

1. Whisk the vinegar, mustard and salt together in a bowl. Slowly drizzle the olive oil into the vinegar mixture while whisking constantly.

2. Divide the arugula between two plates. Divide the remaining ingredients between the two plates, arranging them in rows. Drizzle the dressing over the salads and serve.

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