Cobb Salad from MASON JAR SALADS Julia Mirabella

1. Place the egg in a small saucepan and cover with water. Bring to a boil over high heat and then immediately turn off the burner. Cover the pan and let sit for 11 minutes, then remove the egg using a slotted spoon and cool briefly in a cold- water bath. Peel and chop the egg; set aside. 2. In a small skillet over low to medium heat, cook the bacon until crispy. Drain the bacon grease, chop into small pieces, and set aside. 3. Cube the avocado. 4. Make the French Vinaigrette.* Whisk together the lemon juice, shallot, mustard, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens. 5. Place the vinaigrette in the Mason jar, then layer in the tomatoes, parsley and chives, chopped egg, romaine, avocado, and chicken. Crumble the blue cheese into jar and add the bacon on top. 6. Seal and refrigerate until ready to use. 7. Serve in bowl.