1 head romaine lettuce, finely chopped
8 slices crisp bacon, crumbled
¼ lb. Roquefort or blue cheese, broken into small pieces
3 tomatoes, peeled, seeded, and finely diced
2 avocados, peeled, seeded, and diced
2 hard-boiled eggs, finely chopped
¾ cup SchoolHouse Kitchen's™ Balsamic Vinaigrette Basico
Place the romaine in a large bowl or serving platter.
Arrange each of the remaining ingredients in wedge sections on top of the lettuce for an artful presentation.
Pour SchoolHouse Kitchen's™ Balsamic Vinaigrette Basico to dress the salad.
Toss salad at the table.