1 Romaine lettuce, trimmed and chopped into bite size pieces (about 3 cups)
1/2 cup grilled chicken diced
1/2 cup roasted beets diced
2 hard boiled eggs chopped finely
1/3 cup crispy bacon diced
1/4 cup sharp cheddar cheese diced
1/2 cup grape tomatoes halved
1 cup canned chickpeas rinsed and drained
1 ripe avocado pitted, peeled and diced
For the vinaigrette
3 tablespoons Balsamic Vinegar
1/2 teaspoon Dijon Mustard
1/2 teaspoon Honey
1 Garlic Clove roasted and smashed (or 1 teaspoon minced fresh garlic)
1/4 cup Olive Oil
Salt and Black Pepper to taste
To make the vinaigrette, whisk together the balsamic vinegar, Dijon mustard, honey, smashed roasted garlic clove, salt and pepper.
Whisk well so the garlic breaks up and gets incorporated into the vinaigrette.
Slowly, drizzle the oil while whisking constantly so the vinaigrette has a chance to emulsify.
Arrange the salad ingredients on a plate and drizzle with the dressing. You can toss the salad together or serve it without tossing.