Stay me with flagons; comfort me with apples.
Fine food deserves fine cider. This elegant salad tastes better with cider, and the cider is enhanced by the rich saltiness of the oysters.
For each serving:
1 1/2 cups torn romaine
1/4 cup cubed avocado
1/4 cup halved cherry tomatoes
1 slice thick bacon, fried, cut into 1 inch pieces
2 tbsp coarsely crumbled blue cheese
1 slice of red onion, halved
6 crisp fried oysters
1 hard-boiled egg, halved
Dressing: Start with a good ranch, add minced garlic, a dash of smoked paprika, and chopped basil, parsley and chives.
Arrange lettuce tossed with tomatoes, avocado, bacon, blue cheese and onion on a plate. Dress lightly. Place oysters and egg on top of dressed greens. Serve.