Bovine & Swine Cobb Salad

1 lb lettuce
1/2 lb Bovine & Swine Black and Blue Sausage - warmed and diced
1/4 C radishes - cut in coins
1/2 C chic peas - cooked
1/4 C sweet corn - blanched and cooled
1/2 C cherry tomatoes - cut in half
2 eggs - soft boiled and then pickled (pickling instructions below)
1/4 lb bacon - cooked with 1T brown sugar + dash of cayenne + dash of black pepper and then chopped
1 avocado - diced
1 medium beet - roasted and diced

Mix ingredients and serve with blue cheese dressing.

Pickled Eggs

Pickle bath:
1 C rice or red wine vinegar
1/4 C sugar
2 T salt
1 t chili flakes
1/2 C water

Place whole eggs (in shell) in hot tap water for 30 minutes. Slowly drop whole eggs (in shell) in boiling water. Boil for 6.5 minutes. Remove from water and cool eggs in an ice bath. Remove the shells and drop in a warm pickle bath. Cover and let stand overnight in the refrigerator.