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Ingredients

Pickled eggs and Beets:

• 1 bunch beets
• 1 small yellow onion
• 5 peppercorns
• 5 whole cloves
• 1 bay leaf
• 1/4 cup sugar
• 3/4 cup vinegar
• 4 eggs, hard boiled and peeled

The dressing:

• 1 cup Dijon mustard
• 1 cup honey
• 1 cup seasoned rice wine vinegar
• 4 teaspoon dry tarragon
• Salt and pepper

The salad:

• 12 ounces baby romaine lettuce, cleaned
• 8 pieces bacon, cooked and crumbled
• 16 ounces cooked chicken, sliced
• 2 ounces Gorgonzola, crumbled
• 1 avocado, peeled and sliced
• 4 pickled eggs, sliced
• Pickled beets and onions
• 2 tomatoes, quartered

Description

Food Network Invites You To Try This Cobb Salad With Pickled Beets, Eggs, And Spicy Sweet Mustard Dressing Recipe From FoodNation With Bobby Flay.

Food Network