Cobb Salad with Blue Cheese Vinaigrette

Ingredients

• 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