Bistro Salad

6 cups torn Boston lettuce
6 slices bacon, cooked, crumbled
½ cup thinly sliced red onions
4 hard cooked eggs, chopped
½ lb fresh green beans, trimmed and blanched
1 cup croutons
Vinaigrette: 1/3 cup Fig Balsamic
2/3 cup Olive Oil

Cover platter with lettuce. Arrange bacon, onions, eggs, beans and croutons in rows over lettuce. Shake oil and vinegar together and drizzle over salad.

Fig Balsamic Vinegar

Rich, dark balsamic vinegar has a full fig flavor. Outstanding as a marinade or for salad dressings.