Summer Cobb Salad

When I made this recipe I used frozen sweet corn kernels, feta cheese and used bottled blue cheese dressing and it was delicious.

4 slice(s) bacon
1/3 cup(s) fresh lemon juice
2 teaspoon(s) Dijon mustard
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1/3 cup(s) olive oil
1/4 cup(s) snipped fresh chives
Additional snipped fresh chives, for garnish
2 bag(s) (10 ounces each) cut-up romaine hearts
12 ounce(s) roasted boneless turkey breast in 1 piece, skin discarded, cut into 1/2-inch chunks
1 1/2 cup(s) fresh corn kernels (from 3 to 4 ears)
1 container(s) (1 pound) honeydew melon pieces, cut into 1/2-inch chunks
4 ounce(s) goat cheese, crumbled
1 ripe avocado, peeled and cut into 1/2-inch chunks

DIRECTIONS
In small skillet, cook bacon on medium until browned, about 8 minutes. Transfer bacon to paper towels to drain; crumble when cool.
Meanwhile, prepare dressing: In small bowl, with wire whisk, mix lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In thin, steady stream, whisk in oil until blended. Stir in snipped chives.
Line large platter with romaine. Arrange bacon, turkey, corn, melon, goat cheese, and avocado in rows over romaine. Garnish salad with chives. Serve with dressing.
TIPS & TECHNIQUES
When shopping for turkey breast in your deli, ask for a piece cut from a whole store-roasted breast instead of the pressed deli-meat variety that's typically quite salty and often filled with preservatives.

Yield 6 main-dish servings
Prep Time 20 minutes
Total time 20 minutes