Preparation

• If you want to make the pickled onions, do it the night before or at least an hour before assembling the salad.
• For the dressing, fry the bacon in a skillet until browned and crispy, reserving the fat.
• Grill the corn as a first step.
• Chop the chicken, dates, and corn off the cob first, then measure out goat cheese and almonds.
• Toss spring greens in a large bowl with a pinch of salt and pepper.
• Assemble the salad by adding chicken, corn, dates, goat cheese, onions, and almonds.
• Add avocado right before serving.
• Drizzle everything with hot bacon dressing before eating.
• For the dressing, combine bacon fat, garlic, vinegar, sugar, mustard, salt, and pepper in a saucepan.
• Whisk until sugar dissolves and dressing emulsifies. Stir in crumbled bacon before serving.