Turkey Cobb Salad

The classic salad. . . need I say more?

4 slices bacon (I use pre-cooked)
3 tablespoons red-wine vinegar
2 tablespoons olive oil
1 teaspoon Dijon Mustard
1 large head romaine lettuce, shredded
8 ounces roasted turkey breast, diced (2 cups)
1 small tomato, chopped
1/2 ripe avocado, pitted, peeled, and diced
3 ounces blue cheese, crumbled
2 hard-boiled eggs, diced
course salt and fresh ground pepper

Cook the bacon until crisp. Let cool, then crumble. In a small bowl, whisk together the vinegar, oil, and mustard. Toss the lettuce with the dressing. Arrange the remaining ingredients on the lettuce as desired. Season with salt and pepper. Sometimes I use Ranch dressing instead of the vinaigrette.