Ingredients

• 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
• 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

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Instructions

1. To make the dressing:
2. 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.
3. To make the salad:
4. 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. Garnish with the grated hard-boiled egg, and chives.
5. Just before serving, pour the dressing over the salad and toss.