Greek Cobb Salad

6 Slices of bacon
4 Large eggs
¼ cup of Portuguese Chiquitita EVOO (or mild EVOO of your choice)
¼ cup of Barrel Aged Red Wine Vinegar
Kosher salt and pepper
3 romaine lettuce hearts, trimmed and chopped
A few stems of dill
1 avocado
1 cup of shredded rotisserie chicken
¾ cup crumbled feta cheese (or bleu cheese)
1 pint of cherry tomatoes cut in halves
2 cups crushed pita chips

Directions
Cook bacon in small skillet until crisp, set aside on plate with paper towel to drain. Crumble once cooled. In a pot with water boil water and add eggs. Remove 2 of the eggs after 4 minutes and put in a bowl of ice water. Keep the remaining 2 eggs until hard boiled about 6 more minutes, set aside.

You will use the 2 eggs you placed in ice to make a dressing; Remove eggs from ice and peel, then transfer to a blender, add the Chiquitita EVOO, Red Wine Vinegar, dill, ½ teaspoon salt and a little pepper, puree until smooth. To make salad, put romaine in a large serving bowl and drizzle with dressing. Peel and slice hard-boiled eggs.

Add chicken, feta, avocados, eggs, tomatoes, and bacon. Toss before serving. Top with pita chips and dill.