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Ingredients

• Vinaigrette
• 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
• Salad
• 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

Description

Cooking Channel Serves Up This Cobb Salad With Blue Cheese Vinaigrette Recipe Recipe From Kelsey Nixon Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel