To make your dijon vinaigrette, add vinegar, mustard, honey and green onion into a small mixing bowl and whisk until throroughly combined. Add the oil in a slow steady stream, whisking constantly until vinaigrette has emulsified and is creamy. Taste and adjust for seasoning with salt and pepper, if desired. Set aside while preparing salad.

To prepare the salad, toss the avocado with some of the dressing to keep the color nice and vibrant. Cover it with plastic wrap and set aside while preparing other ingredients. Take both eggs and separate egg whites from egg yolks and chop separately. Once all ingredients are in separate piles on your chppping board, start layering salad ingredients. In a medium sized bowl, add romaine and toss with a small amount of dressing just to lightly coat. Make 6 columns of ingredients across the top of the lettuce. Starting at the left side of salad, make one column of avocados, then bleu cheese, egg yolks, tomatoes, egg white and then bacon.

When I serve this salad into bowls, I always make sure to also use my tongs and grab from the left to the right, so that each salad bowl gets a little bit of each ingredient. Serve immediately and serve with additional vinaigrette on the side.