Cobb Salad with Blue Cheese Vinaigrette

Ingredients

• 2  avocados diced pitted peeled halved
• 3 cups boston lettuce chopped
• 6  bacon crumbled cooked
• 0.3 cup chives fresh finely chopped
• 1 large hardboiled egg grated ()
• 1 tablespoon honey-dijon mustard 
• 0.7 cup olive oil extra-virgin
• 0.3 cup red wine vinegar 
• 3 cups romaine lettuce chopped
• 0.5 cup roquefort cheese grated
• 0.8 cup roquefort cheese crumbled
• 6 servings salt and pepper black freshly ground
• 3  chicken breast halves diced boneless skinless cooked
• 4  vine-ripened tomatoes diced seeded
• 1.5 cups watercress chopped

Equipment

• bowl
• whisk

Directions

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