Ingredients
- 3 cups loosely packed, chopped lettuce (I used Romaine – about 1½ heads)
- 2 cups chopped, seedless watermelon
- 1 cup chopped avocado (about 1 small to medium-sized avocado)
- ¾ cup chopped white cheddar cheese
- 2 hard boiled eggs
- ⅓ cup finely chopped red onion
- 2 strips cooked, crumbled applewood smoked bacon
- ¼ cup finely chopped, pitted dates
- 2 tablespoons finely chopped, fresh basil
- ⅓ cup Balsamic Vinegar
- 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil
- Sea salt and freshly ground black pepper
Instructions
- In a large mixing bowl, excluding the vinegar, Extravagonzo Roasted Garlic Culinary Oil, salt and pepper, toss all of the ingredients together.
- Pour the balsamic vinegar into a small saucepan over medium-low heat.
- Bring to a strong simmer and cook to reduce by about half, until you have a thick syrup. This should less than 5 minutes.
- Now drizzle the balsamic glaze and the oil over the salad, toss, and season to taste with salt and pepper.
