Cobb Salad

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8 ounces slab bacon, diced, or thinly sliced

1 ripe Hass avocado

Juice of 1/2 lemon

1/2 head romaine, washed and torn into small pieces

2 boneless skinless chicken breasts, (6 ounce each) grilled, sauteed, or poached, diced

2 large vine-ripened tomatoes, cored and diced

1 head Bibb lettuce, washed and torn into small pieces

2 hard cooked eggs, peeled and chopped

4 scallions, whites and several inches of green, cut on an angle in very thin slices

1 medium bunch watercress, stemmed, and coarsely chopped

Basic Vinaigrette, recipe follows

4 ounces blue cheese, crumbled

Freshly ground black pepper

Basic Vinaigrette:

1/4 cup white wine vinegar, balsamic vinegar, red wine or aged sherry wine vinegar

2 to 3 teaspoons Dijon mustard

1 teaspoon kosher salt plus more

Freshly ground black pepper

2/3 to 3/4 cups extra-virgin olive oil