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
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
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