Smoked Chicken and Stilton Cobb Salad

• 16 quail eggs or 4 large eggs
• 1/2 pound bacon
• 4 vine-ripened tomatoes
• 3 scallions
• 2 heads radicchio
• 2 hearts of romaine
• 1 firm-ripe California avocado
• 1 smoked chicken breast half* (about 6 ounces)
• 6 ounces Stilton or other blue cheese
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons balsamic vinegar

1. In a saucepan cover eggs with cold water by 1 inch and bring to a boil.
2. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs.
3. Peel and halve eggs.
4. Cut bacon into 1-inch pieces.
5. In a large heavy skillet cook bacon over moderate heat until crisp and golden and transfer to paper towels to drain.
6. Quarter and seed tomatoes and cut into 1/4-inch-thick slices.
7. Thinly slice scallions, radicchio, and romaine separately.
8. Halve, pit, and peel avocado.
9. Cut avocado into 1/2-inch pieces.
10. Cut chicken crosswise into 1/4-inch-thick slices and crumble cheese.
11. In a large bowl toss together all ingredients and season with salt and pepper.
12. *Available at specialty foods shops and many supermarkets.

eggs, bacon, tomatoes, scallions, radicchio, hearts of romaine, avocado, chicken, cheese, extravirgin olive oil, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/smoked-chicken-and-stilton-cobb-salad-14938 (may not work)