Preparation

Make the dressing

• Put all the ingredients (including several grinds of fresh pepper) in a liquid measure and whisk vigorously. (Or use a jar with a tight-fitting lid and shake well.)

Make the salad

• Have ready one large shallow serving bowl (about 13 to 14 inches across and 3 to 4 inches deep is nice).
• Peel, pit, and dice the avocados. Put them in a mixing bowl along with the grape tomatoes and celery. Season with a pinch of salt, drizzle with 1 Tbs. of the dressing, and toss very gently.
• Combine the spinach, Bibb lettuce, and half of the chives in a big mixing bowl. Season lightly with salt and a few grinds of fresh pepper. Drizzle and toss with about 3 Tbs. of the dressing (taste and add more if you like). Transfer the greens to the serving bowl.
• Mound the avocado mixture in the center of the greens. Arrange the egg slices in a circle around the avocado mixture. Sprinkle the blue cheese in a circle around the egg slices. Lastly, sprinkle the bacon around the blue cheese, leaving a few greens peeking out around the edges of the bowl. Drizzle most or all of the remaining dressing over everything and garnish with the remaining chives. Bring to the table with tongs and plates to serve.