Ingredients
Dressing:
3 T red wine vinegar
1 T fresh lemon juice
2 t dijon mustard
1 small clove garlic, minced
1/2 t salt
1/2 t blk pepper
1/2 c. extra virg olive oil
Salad:
1 1/2-1 3/4 lb cooked, diced chx breast
2 ripe avocados
8 c. romaine lettuce
6 slices bacon, cooked and finely chopped
3 med tomatoes, seeded and chopped
2-3 oz Roquefort, crumbled
2 bunches watercress, discard stems
2 hardboiled eggs, sliced w/ egg slicer
1/4 c. finely chopped chives
Preparation
Wisk dressing ingredients together, add oil last, wisking till emulisified.
Mix everything
