In a jar, shake together vinegar, mustard, and oil and season with salt and pepper.

On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes.

Season with salt and pepper, drizzle with dressing, and garnish with chives.

Put the chocolate in a saucepan and melt in a low heat.

Stir and mix well until the chocolate will melt evenly.

Add the cashews and toffee bits.

Stir frequently set to boil until the mixture is cooked.

Using a spoon, drop gradually into the foiled pan the mixture making a candy shape toffee.

Let it cool and firm in a fridge and taste its yummy flavor.

Melt in the semi-sweet chocolate chips and butterscotch chips in a microwave safe bowl, stirring softly until melted and mixture are well blended.

Add gradually the granola and walnuts.

Mix well and stir while setting to boil.

Remove from the heat when finally cooked and one by one using a spoon drop in the pan with lined foil a spoonful amount to mixture.

Lined in the pan the mixture shaped candy.

Set aside to cool and once firm.

Prepare a cookie sheet with waxed paper, set aside.

In a large microwave safe bowl, melt the chocolate chips, stirring often to prevent burning.

Stir in peanuts and toffee.

Drop by the teaspoon onto the prepared cookie sheet.

Prepare a cookie sheet with waxed paper, set aside.

Coarsely chop the cherries and the almonds, set aside.

In a microwave safe bowl, melt the white chocolate chips, stir often to prevent burning.

Remove from microwave.

Mix the cherries and almonds into the chocolate.

Drop by teaspoon onto prepared cookie sheet.

Refrigerate to chill for one hour.

In a saucepan, Combine the sugar, milk and butter let it boil and simmer for 8-10 minutes until the sugar is completely dissolved.

Take off from the heat and pour the mixture into the marshmallow and chocolate prepared earlier in a large bowl.

Stir until evenly mix.

Add the pecans and stir to blend.

Let it cool and firm.

Break into pieces or any desired shape.

In a saucepan put the brown sugar, corn syrup, sugar and salt.

Heat in a medium fire, let it boil stir to mix evenly.

Add the cream mixture stir constantly in order not to overheat.

Take off from the heat then mix in the rum extract.

Once mixture is well blended, pour it into the prepared pan set aside to cool.

Once firma and hard, cut the candy into pieces or any desired size.

Wrap each candy into a foil or wax paper twisting both ends.

Store in a container or keep it cool in a fridge.

Prepare the almonds and toast in a low medium heat fire until golden brown in color and aroma scent begin to smell.

Bring to boil in a saucepan the sugar, corn syrup, salt and the butter.

Stir well to evenly mix.

Take off the pan from the heat and stir in the cream into the mixture.

Stir to mix evenly, Return the pan to the medium heat and add the vanilla and almonds.

Cook and bring to boil.

Pour the mixture into a separate prepared pan and let it cool in a fridge.

When firm, cut into pieces or square size shape.