Ingredients

• Ingredients
  1. 4 thin slices of pancetta
  2. 5 large eggs, at room temperature
  3. 2 tablespoons sherry vinegar
  4. 1 1/2 teaspoons water
  5. 1/2 teaspoon Dijon mustard
  6. 6 tablespoons grapeseed oil
  7. 6 tablespoons extra-virgin olive oil
  8. Salt and freshly ground pepper
  9. 6 slices of thick-cut bacon, cut into 1/4-inch matchsticks
  10. 1 pound hearts of romaine lettuce, cut crosswise into 1/2-inch ribbons
  11. 2 Hass avocados, cut into 1/2-inch wedges
  12. 2 tomatoes, halved and sliced crosswise 1/4 inch thick
  13. 4 grilled or roasted skinless, boneless chicken breast halves, thickly sliced
  14. 3 1/2 ounces dry-aged blue cheese, shaved or crumbled

Directions

1. Preheat the oven to 350°. Lay the pancetta on a baking sheet, cover with parchment paper and place another baking sheet on top. Bake for 15 minutes, or until browned. Blot dry.
2. Meanwhile, add the eggs to a sauce-pan of boiling water; cook for exactly 6 minutes. Transfer to an ice water bath for 10 minutes, then peel. Scoop the soft-cooked yolk out of 1 egg and transfer to a blender. Add the vinegar, water and mustard and puree. With the machine on, slowly add the two oils and blend. Season with salt and pepper.
3. In a small skillet, cook the bacon over moderate heat, stirring occasionally, until just crisp. Drain on paper towels.
4. In a bowl, toss the romaine with 1/2 cup of the dressing, season with salt and pepper and mound on 4 plates. Arrange the avocados, tomatoes and chicken on the plates; drizzle with 1/4 cup of the dressing. Scatter the bacon and blue cheese on top. Carefully slice off 1 end of each of the remaining eggs to expose the yolks; set the eggs in the center of the salad. Top with the pancetta and serve with the remaining dressing.