Bacon cups:

Preheat oven to 375°. Spray tins upside down side. Center a piece of bacon over each cup. Put tin on a baking sheet (to catch fat) and bake 16-20 minutes, until crisp. Let cool for 1 minute and remove bacon pieces from the tin. Drain on paper towels.

Vinegrette: blend the avocado, lemon juice and mustard. Mix the two oils together in a small bowl. With blender running, slowly add the oils to the mixture thru the hole in the top. Now add the water to make a creamy consistency. Add S&P to taste.

Salad:

Toss avocado and lemon juice in a large bowl. Add the shredded Brussels sprouts, tomatoes, onion, eggs and blue cheese. Mix together.

Add 1/2C vinegrette to start (use more if you want more coating) and toss together.

Arrange bacon cups on a serving dish and heap mounds of salad into each cup. Serve and enjoy!