Cobb Salad

Ingredients

• 1/2 head of romaine
• 1/2 head of Boston lettuce
• 1 small bunch of frisée, curly endive
• 6 slices of bacon
• 2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
• 1 whole skinless boneless chicken breast, halved, cooked, and diced
• 1 tomato, seeded and chopped fine
• 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
• 2 tablespoons chopped fresh chives
• 1/3 cup red-wine vinegar
• 1 tablespoon Dijon-style mustard
• 1-2 teaspoons sugar
• Salt and pepper
• 2/3 cup extra virgin olive oil
• 1/2 cup finely grated Roquefort

Directions

1. Set a skillet over medium heat and cook the bacon until it is browned and crisp on each side. Transfer it to paper towels so the extra fat can drain, then let it cool. Crumble the bacon and put it aside.
2. In a large salad bowl, combine the lettuces and watercress, tossing until everything is evenly mixed.
3. Arrange the chicken, bacon, tomato and avocado over the greens in a pretty pattern. Finish the top with the chopped egg and chives.
4. In a small bowl, whisk the vinegar with the mustard, plus salt and pepper to taste. Pour in the oil slowly while whisking, and keep going until the vinaigrette comes together. Stir in the Roquefort. Work in the sugar to taste, adding it 1/2 teaspoon at a time, then whisk again. Serve the dressing alongside the salad, or toss it with the salad just before serving.