BLT Salad with Olive Vinaigrette



1. Microwave bacon slices according to package directions until crisp. Break slices into large pieces.

2. Toss cherry tomato halves with 1/4 cup Kalamata Olive Vinaigrette; add table salt and pepper to taste.

3. Arrange leaves from romaine lettuce hearts and fresh basil leaves on a large platter; cover and chill up to 1 hour.

4. Place eggs around lettuce. Spoon tomatoes over lettuce; sprinkle with bacon and Gorgonzola cheese.

5. Add table salt and black pepper to taste just before serving. Serve with remaining vinaigrette.