Serves 6 to 8
2 tablespoons champagne vinegar
¼ cup apricot base
1/3 cup extra-virgin olive oil
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
8 cups chopped iceberg, romaine, or butter leaf lettuce
1 cup halved cherry tomatoes
2 large eggs, hard-boiled, peeled and halved
6 slices turkey bacon, cooked and crumbled
½ cup crumbled blue cheese
¼ cup pickled red onions
3 large firm avocados, halved, pitted, and peeled
For the dressing: In a large bowl, whisk together the vinegar, apricot preserves, olive oil, thyme, and salt and pepper to taste.
To assemble the salad: In a large bowl, toss the lettuce with the dressing. Transfer the dressed lettuce to a large platter. Carefully cut the avocados on the bias into thick slices and place them down the center of the salad. Spoon the bacon, tomatoes, onions and cheese around the avocado. Add the sliced egg and serve.
Pro tip: I like to grill the avocados first. For grilling, be sure to choose avocados that are still fairly firm; soft ones don’t work.