Cobb Salad with Blue Cheese Vinaigrette

• 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

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.

vinaigrette, roquefort cheese, red wine vinegar, honey, extravirgin olive oil, salt, salad, romaine lettuce, boston lettuce, chicken, bacon, avocados, tomatoes, roquefort cheese, egg, fresh chives

Taken from www.foodnetwork.com/recipes/cobb-salad-with-blue-cheese-vinaigrette.html (may not work)