INGREDIENTS
4 cups
romaine lettuce
4 cups
baby spinach leaves
4
eggs
1 can
canned chickpeas
1 pint
cherry tomatoes
1
avocado
4 oz
blue cheese crumbles
2 tbsp
fresh parsley
1 small
shallot
1/4 cup
red wine vinegar
1/4 cup
extra virgin olive oil
1 tbsp
dijon mustard
1 tsp
salt
1/2 tsp
black pepper