3 cooked duck egg yolks
½ cup mayo
1 tablespoon Dijon mustard
Salt and pepper to taste
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 kosher dills, diced
2 cups lettuce (whatever is on hand)
2 cups croutons
4 strips crisp cooked bacon, chopped
¼ red onion, diced
Blend the egg yolks, mayo, Dijon, salt and pepper in a food processor until smooth. Set aside.
In a small bowl, whisk together the olive oil and vinegar. Season with salt and pepper to taste.
In a big bowl, toss the dressing with the kosher pickles, lettuce, croutons, cooked bacon and red onion.
Distribute the salad among six plates, and spread a spoonful of schmear on the side of each plate. Serve.