Swifty's Cobb Salad

• 2 bunches of stemmed watercress
• 1 medium head romaine lettuce
• 1 medium head Boston lettuce
• 3/4 pound diced cooked chicken
• 8 slices crumbled crisp bacon
• 3 chopped hard-cooked eggs
• 2 diced tomatoes
• 1 diced Hass avocado
• 8 chopped chives
• 2 ounces crumbled Roquefort cheese
• 1 minced garlic clove
• 1 teaspoon Dijon mustard
• 1 tablespoon mayonnaise
• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and pepper

1. Chop 2 bunches of stemmed watercress and 1 medium head each of romaine and Boston lettuce.
2. Toss with 3/4 pound diced cooked chicken, 8 slices crumbled crisp bacon, 3 chopped hard-cooked eggs, 2 diced tomatoes, 1 diced Hass avocado, 8 chopped chives and 2 ounces crumbled Roquefort cheese.
3. In a small bowl, mix 1 minced garlic clove, 1 teaspoon Dijon mustard and 1 tablespoon mayonnaise.
4. Add 3 tablespoons red wine vinegar, 1/4 cup extra-virgin olive oil and salt and pepper.
5. Pour the dressing over the salad, toss and serve immediately.

watercress, head romaine lettuce, boston lettuce, chicken, bacon, eggs, tomatoes, avocado, chives, cheese, garlic, mustard, mayonnaise, red wine vinegar, extravirgin olive oil, salt

Taken from www.foodandwine.com/recipes/swiftys-cobb-salad (may not work)