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Luxembourg Salad

Dressing:
4 cloves garlic minced
1/3 cup balsamic vinegar
2 Tbsp lemon juice
1 ½ tbsp Dijon mustard
1 1/2 Tbsp (fresh) herbs of choice – chives, tarragon etc.
1 cup olive oil
Salt & pepper to taste

Salad:
12 thick slices of bacon cut in small pieces
4 slices of day old bread cut for croutons
9 cups torn salad lettuce of your choice (I liked romaine)
l large tomato, cut in wedges
1 1/2 cups blue cheese, cambenzola or gorgonzola (I liked cambenzola)

Cook bacon until crispy. Sauté bread cubes with a sprinkle of salt &
pepper in a bit of olive oil (recipe called for bacon drippings) or
toast on baking tray in oven – sprinkle with olive oil & bake for 10-
15
minutes at 350 or until crispy. Add bacon, tomato wedges, cheese &
dressing just before
serving.

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