Cobb Salad with Blue Cheese Vinaigrette

Ingredients

• Vinaigrette
• 1/2 cup Roquefort cheese
• grated
• 1/3 cup red wine vinegar
• 1 tablespoon honey-Dijon mustard
• 2/3 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• Salad
• 1/2 head romaine lettuce
• chopped (about 3 to 4 cups)
• 1/2 head Boston lettuce
• chopped (about 3 to 4 cups)
• 1 1/2 cups watercress
• stems removed and chopped
• 3 boneless
• skinless chicken breast halves
• cooked and diced into 1/2-inch cubes
• 6 bacon slices
• cooked and crumbled
• 2 avocados
• halved
• pitted
• peeled and diced into 1/2-inch cubes
• 4 vine-ripened tomatoes
• seeded and diced
• 3/4 cup Roquefort cheese
• crumbled
• 1 hard-boiled large egg
• forced through a sieve (grated)
• 1/4 cup finely chopped fresh chives

Instructions

1. Whisk together the grated cheese, vinegar, and mustard.
2. In a slow steady stream, whisk in the olive oil until emulsified.
3. Season the vinaigrette with salt, and pepper to taste.
4. To make the salad:
5. Rinse and dry all the salad greens, and toss them together in a large bowl.
6. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens.
7. Garnish with the grated hard-boiled egg, and chives.
8. Just before serving, pour the dressing over the salad and toss.