Shrimp Cobb Salad | Cooking Professionally

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• 2 tablespoons shallot, finely chopped
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 10 cups mixed greens
• 12 extra-large shrimp, cooked and peeled, halved lengthwise
• 1 cup cherry tomatoes, halved
• 1 cup Persian cucumber, cut into chunks
• 2 large hard-boiled eggs, halved
• 1 avocado, diced
• 2 slices bacon, cooked and crumbled
• 1/4 cup blue cheese, crumbled