Place a skillet over medium-high heat. If using the bacon, sear for 3-6 minutes on each side until lightly crisp. Remove to a paper-towel lined plate or a splatter screen.

Peel the hard-boiled egg* and cut into quarters. Halve the avocado, remove the pit and cut slices into the flesh-filled shells. Cut or tear the bacon into pieces.

In a blender, combine the yogurt, sun-dried tomatoes, half the lemon juice, and dijon. Blend until smooth, adding more lemon juice if it needs more tang or add a splash of water to help it blend. Slowly drizzle in the olive oil while the blender is going. Season with salt and pepper to taste.

Alternatively, finely mince the sun-dried tomatoes and whisk together all of the dressing ingredients. The results will be a chunkier dressing.

Arrange the lettuce on plates. Top with the bacon and the egg quarters. Scoop out the avocado slices and arrange on top. Drizzle on the dressing and crumble on the gorgonzola or feta cheese.

*To hard-boil the eggs:
Place whole eggs in a saucepan and cover with at least an inch of water. Place the saucepan over high heat. As soon as it comes up to a boil, reduce to a very low simmer and cook for 10 minutes. Cool by running cold water over the top of the eggs and then chill. Once cool, crack, peel and enjoy.