Cobb Salad Recipe

In a large salad bowl toss together well the romaine, Boston lettuce, curly endive and watercress. In a skillet cook the bacon over moderate heat, stirring until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit & peel the avacados & cut them into 1/2-inch pieces. Arrange the chicken, the bacon, tomato, and the avacado decoratively over the greens and garnish the salad with the grated egg & chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking & whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad and toss the salad well