Ingredients

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
4 teaspoons sugar
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon Dijon mustard
1 bunch romaine, chopped (about 12 cups)
3/4 pound bacon, cooked and crumbled
3 medium tomatoes, chopped
1 medium red onion, halved and thinly sliced
3 medium ripe avocados, peeled and cubed
2 tablespoons lemon juice
1 cup Gorgonzola or feta cheese, crumbled (4 ounces)

Instructions

Place first six ingredients in a jar with a tight-fitting lid, shake well until blended. Refrigerate dressing until serving. In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking jar to blend again if needed. Serves 10