1 guinea fowl breast (smoked, boiled or grilled ); 3 boiled guinea fowl eggs; 2-3 small tomatoes; 1 avocado; 4-6 slices of bacon; 2 oz. blue cheese; 2-3 Romaine and iceberg lettuce leaves; 3-4 scalions; 1 clove of garlic; 6 tbs. of olive oil; 1 tbs. of each red wine vinegar and lemon juice and 1 tsp. of Worcestershire sauce, Dijon mustard and sugar; salt, black pepper
Make salad dressing : whisk together to homogeneous emulsion: mustard, salt, pepper, pureed garlic, lemon juice, vinegar, Worcestershire sauce, oil. Roast slices of bacon in the oven on baking paper for 20-30 minutes at 350°F (180°C), then chop into large crumbles. Grill guinea fowl breast (previously marinated in olive oil for about 30 minutes) for 2 minutes on each side, then cut into strips . Wash lettuce, dry, tear into bite-size pieces, put on a plate. On top of lettuce arrange: chopped onion, sliced egg, slices of avocado, bacon chrubles, guinea fowl breast, slices of tomato and cheese. Drizzle with dressing or serve it separately.