Not a healthy recipe - but tasty!!

FOR THE VINAIGRETTE 1 1/2 tablespoons Dijon mustard 1/4 cup freshly squeeze lemon juice (2 lemons) 5 tablespoons good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper FOR THE SALAD 2 rip Hass avocados Juice of 1 lemon 1 1/2 pounds cooked lobster meat, cut in 3/4-inch dice 1 pint cherry tomatoes, cut in half or quarters 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound lean bacon, fried and crumbled 3/4 cup crumbled English Stilton, or other crumbly blue cheese 1 bunch arugula, washed and spun dry

1. For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
2. For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugual leaves are large, cut them in half crosswise.
3. Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to mosten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Serve at room temperature.