Classic Cobb Salad

Place the eggs in water, bring to a boil, and cook for 6-8 minutes for a perfect consistency. Then, remove them and immediately place them in cold water. Once cooled, peel them.

Cut the bacon into small cubes and fry it in a pan until golden and crispy. Remove the bacon from the pan, but keep the rendered fat. Season the chicken breast with salt and fry it in the same pan, on both sides, over medium heat, until cooked through. Let the meat rest for a few minutes, then cut it into slices or cubes.

For the dressing, mix the red wine vinegar, Dijon mustard, and olive oil in a small bowl. Season with salt and freshly ground black pepper to taste.