Cobb Salad with Blue Cheese Vinaigrette

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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