Colorful Cobb Salad

Layers of color and filled with all sorts of goodies, this salad has become my go-to weekend lunch. It’s super pretty and incredibly hearty. Serve with a slice of homemade Romano-Basil Boule.Colorful Cobb SaladServes 2Ingredients:½ cup organic, oven-roasted turkey breast, chopped¼ cup stilton or your favorite blue cheese, crumbled1 organic carrot, peeled and shaved5 organic figs, halved5 heirloom cherry tomatoes, halvedA handful of edible flowers (I used fennel, chive, calendula, and leek flowers)1 strip cooked bacon, chopped2 organic eight-minute hard boiled eggs½ organic avocado, sliced2 cups organic greens (I used red leaf lettuce), torn into pieces½ cup toasted sunflower seeds½ cup buttermilk + yogurt blue cheese dressing (recipe below)Salt + Pepper to tasteDirections:Simply assemble the ingredients onto a platter as you fancy. Drizzle with dressing. Dive in and enjoy.Buttermilk + Yogurt Blue Cheese DressingIngredients:¼ cup stilton or your favorite blue cheese, crumbled¼ cup organic, whole milk yogurt¼ cup buttermilk or make your own (see how below)Salt + Pepper to tasteDirections:If you are making your own buttermilk, you will need the juice from one organic lemon and one cup of milk. Place lemon juice and milk in a bowl. Stir. Let sit for about 10 minutes. Buttermilk! Add cheese, yogurt, and salt and pepper. You can use the dressing right away, though it is best to let it rest in the fridge for a few hours. Drizzle onto salad.Recipe + Photography by Cassie Winslow