Cobb Salad Bites

1 . Stage

Preheat oven to 400° with racks positioned in the lower third and the middle of the oven. Line a rimmed baking sheet with parchment paper.

2 . Stage

Turn a standard muffin tin upside-down and wrap with tin foil, being sure to wrap each cup tightly so that the foil takes the form of the cups. Cut 6 slices bacon in half. Using two halves per cup, lay pieces in an X-shape on top of 6 cups, staggering so as not to overcrowd. Use the remaining 6 slices to wrap around bases of cups to form a bacon basket, securing slices to each other as you go with toothpicks. (Use about 3 to 4 toothpicks per cup.) Don’t worry if toothpicks poke through the foil; this will create an even more secure basket.

3 . Stage

Place prepared baking sheet on bottom rack to catch any bacon fat. Place muffin tin onto middle rack. Let cook until bacon is crisp and golden, about 30 to 35 minutes. Remove from oven and let sit until cool enough to handle but still warm. Remove toothpicks and carefully pull each bacon basket off of muffin tins and onto a serving platter, cup side up. Let cool completely before filling.

4 . Stage

Combine olive oil, lemon juice, and mustard in a small bowl. Whisk to combine and season to taste with salt and pepper.

5 . Stage

Place 1 to 2 baby gem leaves into the cups, using them to cover any holes in the bacon weave. Divide avocado and hard boiled egg cubes, cherry tomatoes, rotisserie chicken, Treasure Cave® Crumbled Blue Cheese, and parsley leaves among bacon cups. Drizzle with vinaigrette, season with additional salt and pepper if desired, and serve immediately.