Cobb Salad with Fresh Herbs (Adapted from Fine Cooking Mag. Aug/Sept '08)

2 heads romaine lettuce cut into bite sized pieces, washed, dried

1 head boston/butter lettuce cut into pieces, washed, dried

3 large avocados

2 1/2 cups grape tomatoes, halved

crumbled gorgonzola (or any other bleu cheese)

4-5 strips of cooked bacon

1/4 - 1/2 cup chopped parsley leaves

1/4 cup chopped chives (quick tip...use kitchen scissors to cut your chives!)

1 recipe Lemon-Red Wine Vinaigrette

Combine all ingredients and toss with dressing to coat.

Lemon - Red Wine Vinaigrette

(This actually called for sherry vinegar, but I didn't really search that hard to find it...and I had red wine vinegar already. So use whichever suits your fancy.)

3/4 cup plus 2 Tbsp extra virgin olive oil

1/4 cup red wine vinegar

2 tsp finely grated lemon zest

1 tsp sugar

1 tsp minced fresh garlic

1/2 tsp dijon mustard

1/2 tsp kosher salt

1/4 tsp worcestershire sauce (or to taste...i can't get enough of this stuff!)

1/4 tsp freshly ground black pepper

Combine all ingredients in a mason jar. Replace lid and shake vigorously before serving. May be stored in fridge for up to 5 days; let come to room temp and shake or whisk before serving.

enjoy!