Rabbit Munchies, Anyone?

Today the Eccentric Cook has gone into "Rabbit Mode", craving salad. Rather than making my usual "Garbage Salad", with everything but the the kitchen sink in it, I went a little more conservative; even stooping to using commercial salad greens blends from my grocer's cold case. The "eccentric moment of truth" in this meal came when I realized all we had in the house to dress the salad was mayonnaise; I abhor a naked salad, especially which its star attractions are sliced avocados and crumbled bacon! Here is how I solved the dilema.

Salad With Eccentric Style Homemade Dressing
(To make one large individual serving)

Ingredients

 Salad greens of choice
Half a ripe Haas Avocado sliced
Three Rashers Crisp Smoked Streaky Bacon

For the Dressing

Two heaped TBS Mayonnaise
100 ml Olive Oil
50 ml  Malt Vinegar
1 tsp sugar or honey if desired
Salt and Pepper to taste
1 tsp Ground Ginger
1/2 tsp finely crumbled Tarragon leaves

Mix the Mayonnaise, Olive Oil, Vinegar, Sugar/Honey Salt, Pepper, Ginger and Tarragon well and allow to sit for 5 to 10 minutes for the flavors to marry properly.

Assemble the salad in a bowl, crumbling the bacon on top as a garnish.
Pour over the dressing, serve, and watch the diner's face light up!