• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 large egg , hard-boiled and peeled
• 3 cups loosely packed red leaf lettuce , washed and spun dry
• 3 cups loosely packed green leaf lettuce , washed and spun dry
• 1 ripe Hass avocado , pitted, peeled, and roughly chopped
• 3 slices bacon , cut into 1/2-inch pieces, cooked until crisp, and drained
• 1 green onion , very thinly sliced

In a small bowl, whisk together the lemon juice, mustard, salt and pepper. Add the olive oil in a slow, steady stream, whisking constantly. Chop or coarsely grate the egg and add it to the dressing. Refrigerate, covered, until needed.

Combine the lettuces in a large serving bowl. Add the avocado, bacon and green onion. Pour the dressing over the salad and toss to combine well. Serve immediately.