"Humanity will be renewed in the Orchard, and the Orchard will restore it."
![](https://www.albemarleciderworks.com/sites/default/files/styles/page_top_graphics/public/Recipe%20Header.jpg?itok=fC6J4zLF)
Fine food deserves fine cider. This elegant salad tastes better with cider, and the cider is enhanced by the rich saltiness of the oysters.
Ingredients
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.
Directions
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.