4 slices bacon, diced
4 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and diced
1 cup cherry tomatoes, halved
1/2 cup corn kernels
1/4 cup crumbled goat cheese
FOR THE LIME VINAIGRETTE
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar, or more to taste
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, goat cheese and bacon. Stir in lime vinaigrette.