1. Place the eggs in a small saucepan and cover with cold water by about 1 inch. Cover with a lid and bring to a rolling boil over high heat. Once the water is boiling, remove the pan from the heat and let the eggs sit, covered, for 6 minutes. Once done, drain and run the eggs under cold water for 1-2 minutes to stop the cooking process. Skip this step if you already have boiled eggs.  

 

2. Trim off and discard the root end of the lettuce and remove any blemished leaves; halve the head lengthwise, then chop crosswise into 1-inch pieces. Wash and spin dry the lettuce in salad spinner, or wash in a colander, spread out on a clean towel, and pat dry. Transfer to a large bowl.​

 

3. Preheat a skillet over medium heat. Once the skillet is hot, add the bacon strips. Cook until the bacon is crispy, 3 to 4 minutes per side. Once done, transfer to a plate lined with paper towels. Skip this step if you have precooked bacon or bacon bits.​

 

4. Wash and dry the remaining fresh produce.​

 

5. Trim off and discard the stem ends of the strawberries, quarter the strawberries lengthwise and transfer to a medium bowl.

 

6. Remove the avocado pit with a knife or spoon; scoop out and medium dice the flesh. Transfer to a small bowl.

 

7. Place the feta in a small bowl.​

 

8. Trim off and discard the root end of the garlic; peel and mince or press the garlic.​

       

9. In a small bowl, combine and whisk together the minced garlic, olive oil, vinegar, Dijon, salt, and pepper. Set aside.

 

​10. Roughly chop the bacon and transfer to a small bowl.

 

11. Peel and roughly chops the eggs.

 

12. To serve, arrange a bed of lettuce on a plate, then add the strawberries, avocado, bacon, eggs, and feta in rows over top. Drizzle with the dressing Like wise you can just dump everything in a bowl, stir and enjoy!