Shrimp Cobb Salad

Ingredients:

Dressing:
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
1 tsp Grey Poupon
1/2 large Shallot
1 Garlic Clove
4-5 Chives
Salt/Pepper to taste

Dice the garlic and chives. Slice the shallot into paper-thin strips.

Cobb Salad:
1/2 head Red Leaf Lettuce
1/2 head Romaine
3 Hard Boiled Eggs (quartered)
1 Large Avocado (diced)
1 Tomatillo (diced)
3 Roma Tomatoes (diced)
1 Yellow Tomato (diced)
1 Garlic Clove (minced)
1/2 Large Shallot (minced)
3 Tbsp Vinegar
7oz Roquefort Cheese
1/2 lb Shrimp (peeled)
1/4 cup White Wine
2 Lemons
4 sliced of Bacon (cooked and diced)

Step 1:

Whisk all the dressing ingredients together and refrigerate for an hour.

Step 2:

Since I can't stand plain raw tomatoes, combine the tomatoes, tomatillo, shallots, and garlic with the vinegar and juice from one lemon. Salt and pepper to taste and refrigerate for an hour to allow flavors to set.

If you don't mind the tomatoes raw, just add them to the salad without marinating them.

Step 3:

Sautee the shrimp off in some Olive Oil. As they near doneness, add the juice from the other lemon and wine.

Step 4:

Chop the romaine and red leaf up and layer in a shallow salad bowl.

Step 5:

Add the dressing. Layer each ingredient in a row.