Recipe courtesy of Chuck Hughes and Chuck Hughes
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Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Salad:
Dressing:

Directions

For the salad: Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain.

Arrange the watercress, blue cheese, eggs, avocados, tomatoes, lettuce and bacon in rows on a platter. Season with salt and pepper.

For the dressing: In a small bowl, using a fork, mix the egg yolks into the mustard to make a paste. Whisk in the maple syrup, vinegar and Worcestershire sauce. While whisking, slowly drizzle in the oil to form a thick dressing. Add 1 tablespoon (15 ml) water to loosen it up if necessary. Whisk in the chives. Season with salt and pepper.

To serve, drizzle the dressing over the salad.

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