Floating Olive Branch
Brunch Cobb Salad


Everything Bagel Vinaigrette: 

1/2 teaspoon dried minced garlic 

1/2 teaspoon dried minced onion

1/2 teaspoon poppy seeds 

1 teaspoon black sesame seeds 

1/2 teaspoon Pepe e Aglio Seasoning Blend 

1/4 cup Sicilian Lemon Infused White Balsamic or Bianco White Balsamic

1 tablespoon Dijon mustard 

1 tablespoon honey 

3/4 cup Tuscan Herb Infused Olive Oil or Herbs de Provence Infused Olive Oil

Fleur de Sel to taste  


6 cups salad greens (mesclun, arugula, or baby spinach-your preference) 

4 hard-boiled eggs, peeled and diced 

6 slices bacon, cooked and chopped 

8oz smoked salmon, flaked 

1-2 avocados, peeled and sliced 

1 cup cherry tomatoes (halved or on the vine) 

1/2 cup bleu cheese crumbles 

1/2 cup red onion, peeled and thinly sliced 


Place garlic, onion, poppy seeds, sesame seeds, seasoning blend, balsamic, mustard, and honey in a medium bowl, whisk to combine. Add the olive oil, pouring in a thin stream while whisking, until combined. Season to taste with salt and refrigerate until ready to serve. 

Sprinkle salad greens on a large platter and top with hard-boiled eggs, chopped bacon, salmon, avocado slices, tomatoes, bleu cheese, and red onion. Drizzle the salad with the vinaigrette or serve on the side.