For the dressing:
1/4 cup olive oil
4 teaspoons garlic, chopped
4 teaspoons dijon mustard
1/2 cup balsamic vinegar
1 teaspoon Celtic sea salt
1/4 teaspoon freshly ground black pepper
For the salad:
2 avocados, sliced
4 slices of bacon, cooked, coarsely chopped
1 head romaine lettuce, washed and torn into bite-size pieces
Place the olive oil and garlic in a small saucepan and heat over low until garlic is fragrant, about 1-2 minutes. Add the mustard and vinegar and whisk until smooth. Add the salt and pepper.
To serve: Divide the romaine onto 4 plates. Top with sliced avocados. Ladle the hot dressing over the greens. Serve immediately.
Keywords: warm bacon balsamic