Big Brunch Salad

Ingredients

• juice from 5 tomatoes
• 2 shallots
• 1 tbsp Dijon mustard
• 1 tbsp sugar
• 2 tbsp salt
• 1/3 cup red wine vinegar
• ½ cup mayonnaise
• 1 cup sour cream
• ground black pepper
• 1 cup extra virgin olive oil
• 6 cherry tomatoes
• 1 tbsp sliced chives
• 1 cup chopped cooked bacon
• 2 romaine hearts
• ¼ large red onion
• 1 hardboiled egg
• ½ avocado

Directions

1. Make the dressing. In a large bowl, whisk together the tomato juice, shallots, mustard, sugar, salt, red wine vinegar, mayonnaise, sour cream, and about 20 turns of a pepper mill.
2. Once combined, slowly whisk in the olive oil.
3. Refrigerate until ready to use. (The dressing makes about 1 quart and will last up to 2 weeks in your fridge.)
4. In a large bowl, toss together the cherry tomatoes, chives, bacon, romaine, onion, and 4 tbsp of the reserved dressing.
5. Top with the egg, avocado, and additional black pepper.