Refreshing Cobb Salad

• 1/2 each romaine lettuce rinsed, spun or patted dry, and coarsely chopped
• 1/2 each boston lettuce rinsed, spun or patted dry, and coarsely chopped
• 1 bunch belgian endive curly, rinsed, spun or patted dry, and coarsely chopped
• 1/2 bunch watercress coarse stems discarded, rinsed, spun or patted dry, and coarsely chopped
• 6 slices bacon
• 2 each avocados ripe, seed removed, peeled, and cut into 1/2-inch pieces
• 1 whole chicken breast halves, boneless, skinless cooked, and diced
• 1 each tomatoes seeded and chopped fine
• 2 large eggs hard-boiled, separated, the yolk finely chopped and the white finely chopped
• 2 tablespoons chives chopped fresh
• 13 cup red wine vinegar
• 1 dash dijon mustard
• 2 tablespoons sugar
• salt and black pepper to taste
• 23 cup olive oil
• 1/2 cup roquefort cheese finely grated

1. In a large salad bowl, toss together well the various lettuces and watercress.
2. Cook the bacon in a skillet on medium heat until crisp on both sides.
3. Remove from skillet and lay out on paper towels to absorb the excess fat.
4. Allow the bacon to cool.
5. Crumble the bacon and set aside.
6. Compose the salad.
7. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives.
8. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified.
9. Stir in the Roquefort.
10. Add sugar to taste, 1/2 teaspoon at a time.
11. Whisk the dressing.
12. Serve separately or toss in with the salad.

boston lettuce, endive curly, watercress coarse, bacon, avocados, chicken breast halves, tomatoes, eggs, chives, red wine vinegar, mustard, sugar, salt, olive oil, roquefort cheese

Taken from recipeland.com/recipe/v/refreshing-cobb-salad-48321 (may not work)