Ingredients

INGREDIENTS
Vinaigrette
1 teaspoon Dijon mustard
1 Medium clove garlic pressed through a garlic press or minced to paste (about 1 teaspoon)
1/4 teaspoon Granulated sugar
1/2 teaspoon Table salt
1/8 teaspoon Ground black pepper
1 teaspoon Worcestershire sauce
2 teaspoons Lemon juice
2 tablespoons Red wine vinegar
1/2 cup Extra-virgin olive oil
Salad
3 Large eggs
3 Boneless, skinless chicken breasts (about 6 ounces each), trimmed of excess fat
Table salt and ground black pepper
1 Large head romaine lettuce washed, dried, and torn into bite-size pieces (about 8 cups)
1 bunch Watercress (about 4 ounces), washed, dried, and stemmed (about 4 cups)
1 pint Grape tomatoes (about 10 ounces), each tomato halved
2 Medium avocados (about 8 ounces each), pitted and cut into 1/2-inch cubes
8 slices Bacon (about 8 ounces), cut crosswise into 1/4-inch pieces, fried in medium skillet over medium heat until crisp, about 7 minutes, and drained on paper towel-lined plate
2 ounces Blue cheese , crumbled (about 1/2 cup)
3 tablespoons Minced fresh chives

Description

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