Cobb Salad with Maple Dressing

Serves 4



1 medium head escarole, trimmed and chopped into bite-size pieces

8 oz. thick slice of ham, cut into 1/2 inch cubes

4 slices bacon, crumbled

1 chicken breast, grilled and cut into 1/2 inch cubes

1 cup cherry tomatoes, halved

3/4 cup blanched fresh peas or thawed frozen peas

1/2 small red onion, cut into 1/2 inch dice

4 oz. Gruyere cut into 1/2 inch cubes

3 oz. crumbled Blue Cheese

2 hard boiled eggs, sliced

1 avocado, cut into 1/2 inch cubes


3 Tbsp canola oil

3 Tbsp red wine vinegar

1 tsp maple syrup

1 tsp Dijon mustard

1 tsp minced, fresh garlic 

Kosher salt & freshly ground pepper to taste


Combine dressing ingredients in a jar and shake.  Season to taste with salt and pepper.

In a large bowl, toss the escarole with the oil, 1/4 tsp salt, and 1/4 tsp pepper.  Arrange the ham, bacon, chicken, tomatoes, peas, onion, cheeses, and eggs, and avocado. Drizzle with a little of the dressing and serve with the remaining dressing on the side.







Dori Ross