​Les Kincaid's




Enjoy This Recipe Courtesy of Chef Les Kincaid 

Smoked Salmon Crispy Bacon & Point Reyes Cheese Salad

1 large egg
6 ounces of Point Reyes cheese
1 teaspoon Dijon mustard
1 teaspoon chopped garlic
Kosher salt and black pepper
1 1/2 cups olive oil
1/2 cup buttermilk
Dash Worcestershire sauce
Dash of Tabasco pepper sauce
6 cups assorted baby greens
1 pound house-smoked salmon
6 ounces crispy bacon
2 hard-boiled large eggs, sliced 

In a food processor, fitted with a metal blade, combine the egg, 4 ounces of the blue cheese, mustard, and garlic. Puree until smooth. Season with salt and pepper. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running add the buttermilk. Season the dressing with the Worcestershire sauce, Tabasco pepper sauce, salt and pepper. In a mixing bowl, toss the greens with as much dressing as desired. Season the salad with salt and pepper. Mound the greens in the center of four plates. Crumble the salmon over the greens. Sprinkle each salad with the bacon, sliced eggs, and remaining blue cheese.
Yield:  4 servings