Summer Salmon Cobb Salad

Ingredients

• 6 ounces thick-cut bacon (about 4 slices), cut into 1-inch pieces
• 3 medium-size ears fresh corn , husks removed
• 1 medium-size red onion , cut into 1/4-inch-thick slices
• 1/4 cup plus 1 tablespoon extra-virgin olive oil , divided
• 1 3/4 teaspoons kosher salt , divided, plus more to taste
• 1 teaspoon black pepper , divided, plus more to taste
• 1 (1-pound) skin-on center-cut salmon fillet
• 3 tablespoons Champagne vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons finely chopped fresh tarragon
• 1 1/2 tablespoons honey
• 1 tablespoon water
• 1 large (about 12-ounce) head Bibb lettuce (not hydroponic), cored and torn (about 10 loosely packed cups)
• 3 ounces watercress (not hydroponic), torn (about 6 loosely packed cups)
• 4 hard-cooked eggs , peeled and halved
• 1 large (9-ounce) ripe avocado , sliced
• 1 cup cherry or grape tomatoes (about 6 ounces), halved

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