Ingredients:

• 1/2 head iceberg lettuce; finely chopped
• 1/2 bunch watercress; finely chopped
• 1 bunch curly endive; finely chopped
• 1/2 head romaine lettuce; finely chopped
• 2 tablespoons chives; minced
• 2 medium tomatoes; peeled, seeded, dice
• 1 whole boneless skinless chicken breasts; cooked, diced
• 6 bacon slices; cooked, diced
• 1 avocado; peeled and diced
• 3 hard-boiled eggs; diced
• 1/2 cup Roquefort cheese; crumbled

• 1/4 cup water
• 1/4 cup red wine vinegar
• 1/4 teaspoon sugar
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Worcestershire sauce
• 3/4 teaspoon dry mustard
• 1/2 garlic clove; minced
• 1/4 cup olive oil
• 3/4 cup vegetable oil

Instructions:

1. Toss together lettuce, watercress, endive, chives and romaine in six individual wide shallow bowls.
2. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese.
3. Chill until serving.
4. Make dressing: combine all ingredients. Chill.
5. Shake dressing well before serving.

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