Dressing: • red wine vinegar • fresh lemon juice • Dijon mustard • garlic clove, minced • salt • pepper • extra-virgin olive oil • romaine lettuce, chopped (3 cups) • iceberg lettuce, chopped (3 cups) • ripe avocados, halved, peeled, and cut into 1/2" cubes • bacon slices, cooked until crisp, drained on paper towels and crumbled •