BLT Salad W/ Lemony-Mayo Dressing

Who doesn't love a good BLT in the summer?  I had my first homegrown tomato and I always like to celebrate by fryin' up some bacon and toastin' some bread.  Since going gluten free, I sometimes have to get a little more creative.  This was a GREAT way for me to get my own version of a "BLT"!

LEMONY-MAYO DRESSING**

NOTE:  This recipe makes about 1/2 cup.  Double if you want more.

1 large egg yolk
1 tbsp of lemon juice
1/2-1 tsp of dijon mustard (start w/ 1/2 tsp, taste, add more if you want)
1/4 tsp of sea salt
1/4 tsp of honey
1/2 cup of EVOO (extra virgin olive oil)

In a HEAT PROOF BOWL (glass or metal) whisk 1 egg yolk and lemon juice.  Set the bowl OVER a little pot of boiling water.  DO NOT LET THE BOWL TOUCH THE WATER.  Whisk until the yolk is fluffy and hot, about 20 seconds.  DO NOT ALLOW TO SCRAMBLE.

Remove from heat and continue to whisk 2-4 minutes to cool down.  Whisk in the mustard, salt, and honey.  Drizzle in the EVOO.  Continue to whisk until shiny and thick.  (not super thick...just "dressing" thick)  Taste and adjust...want a little more spice?  Add more mustard.  Too spicy?  Add more honey.  You get the idea.

You can cover and refrigerate up to 2 days.

**This recipe was taken from the Williams Sonoma "Family Meals" cookbook.

BLT SALAD:

Uncured bacon (I buy mine at Costco or Trader Joes)
spinach
homegrown tomato
green onion (optional)
purple onion
a little colby jack cheese (buy blocked and shred yourself)
pickles for garnish

Toss all ingredients into large salad bowl.  Drizzle on lemony-mayo dressing and enjoy!