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Summer Cobb Salad with Basil-Blue Cheese Dressing Ingredients for the salad: 3 romaine heads washed and chopped 1 pint grape tomatoes halved 2 small avocados chopped 4 strips bacon cooked crispy and chopped 2 corn on the cobs grilled and with kernels sliced off 2 chicken breasts grilled and chopped 8-10 asparagus spears grilled and chopped 4 eggs hardboiled and cut in quarters cup blue cheese crumbles for the cornbread croutons: 1 box Jiffy Cornbread Mix made into cornbread as per directions on box 1 tablespoon melted butter salt and pepper to taste for the dressing: cup creme fraiche or sour cream cup mayonnaise 1 tablespoon whole grain mustard 1 tablespoon vinegar 4 ounces blue cheese cup chopped fresh basil leaves cup heavy cream or more to adjust texture Instructions To make the croutons, bake cornbread in a larger pan than usual, so the cornbread is thin

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