For the Dressing: 

•   1 cup yogurt 
•   3 tablespoons red wine vinegar 
•   3 tablespoons chives
•   3 tablespoons parsley
•   3 tablespoons basil
•   1-2 cloves garlic, pressed or grated 
•   2 pinches Kosher salt

For the Salad: 

•   6 pieces bacon (or more)
•   10 ounces chopped romaine lettuce or baby spinach
•   Kosher salt
•   2 apples, quartered, cored, and thinly sliced (we use Honeycrisp, but you can use Braeburn or Pink Lady)
•   4-ounce piece Comte cheese, rinds removed and thinly sliced (If you can’t find Comte, cheddar or Swiss would work fine)
•   1/2 cup chopped pecans, toasted
•   1/3 cup thinly sliced celery
•   1-2 avocados, sliced (optional)
•   Freshly ground pepper
•   4 tablespoons chives, finely chopped (optional)