Cobb Salad with Lemon Dill Dressing

Had some Gorgonzola cheese in the fridge that I had to use up, so I decided to make a Cobb Salad.  I love the presentation of a Cobb Salad   – great for a summertime supper on the patio (although we still have snow on the ground here).
Traditionally this salad should also include avocadoes, but I didn’t have any, so we went with out.  Really though you could pretty much put whatever you want in here.  I made a light vinaigrette dressing with some lemon juice, dill and capers to go with…I just made up the dressing – as for the capers…I put them in because I cleaned my fridge out recently and realized I had three jars of capers hiding in there…apparently I need to start using them up and I thought they would blend nicely with the flavours.

I am not including a recipe for the salad, but will let you know what I put in mine

 – Lettuce (any variety you like) – I used Mache
 – blue cheese (blue cheese is traditional, but you can use feta, cheddar or whatever you like) – I used gorgonzola (a mild creamy blue cheese)
 – cucumbers, diced
 – tomatoes (seeded), diced
 – avocadoes (I didn’t have any but I would have put these in)
 – radishes, diced
 – bacon, diced
 – chicken breast, diced
 – green onions, diced
 – hard boiled eggs, diced

Be creative – you can layer in whateve you like.  Here is the recipe for the dressing that I made to go with.

Lemon and Dill Dressing with Capers

 – 2 tbsp lemon juice (fresh)
 – 1 clove garlic, minced fine
 – 1/2 tsp dijon mustard
 – 2 tsp fresh dill, chopped fine
 – 2 tsp honey
 – 5 tbsp extra virgin olive oil
 – 1 tsp capers, chopped fine
 – salt and pepper to taste

Shake dressing ingredients in a mason jar with a tight fitting lid to combine.  Will store well for about 3 days or so.

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