2 qt. (8 C.) packed, mixed greens

1 C. hearts of palm, drained and cut up

1 C.artichokes,cut up

1/3 C. chopped hard-boiled eggs

1/3 C. bacon, drained and crumbled

2/3 C. bleu cheese, crumbled

1/3 C. fresh chives

Dressing

1 egg yolk

1 1/2 tsp. dry mustard

1/3 C. white wine vinegar

1 C. salad oil

1/2 tsp. salt

1/4 tsp. white pepper

1 Tbls. lemon juice

1/2 tsp. Worchestershire sauce

Prepare the dressing by placing egg yolk in a stainless mixing bowl. Add the white wine vinegar and gradually whisk in the oil. Sprinkle in the salt and pepper, then add the lemon juice and Worchestershire sauce. Cover. Let stand for 30 mins. @ room temp.

Toss the salad greens, hearts of palm and artichokes in a large bowl with the dressing.

Put the salad greens into 6 individual bowls and sprinkle each with 1 Tbls. chopped egg, 1 Tbls. crumbled bacon, 2 Tbls. crumbled blue chees and 1 Tbls. chives.