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.