To make the dressing:
Whisk together the grated cheese, vinegar, and mustard. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt, and pepper to taste.
To make the salad:
Rinse and dry all the salad greens, and toss them together in a large bowl. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens. Garnish with the grated hard-boiled egg, and chives.
Just before serving, pour the dressing over the salad and toss.
Recipe courtesy of Kelsey Nixon