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Ingredients
  • 6 slices bacon
  • ½ head romaine
  • ½ head Boston lettuce
  • 1 small bunch frisée (curly endive)
  • ½ bunch watercress, coarse stems discarded
  • 2 ripe avocados, seed removed, peeled, and cut into ½-inch pieces
  • 1 whole skinless boneless chicken breast (about ¾ pound total), halved, cooked, and diced (see How to Poach Chicken)
  • 1 tomato, seeded and chopped fine
  • 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped (see How to Make Hard Boiled Eggs)
  • 2 tablespoons chopped fresh chives
  • ⅓ cup red wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1 to 2 teaspoons sugar
  • Salt and pepper
  • ⅔ cup extra virgin olive oil
  • ½ cup finely grated Roquefort cheese
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