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Dice the bacon and cook in a skillet over medium-high heat until crisp. Drain on paper towel. Set aside.
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Combine the romaine and watercress and place onto a large serving platter.
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Arrange the eggs, tomatoes, chicken, avocados and blue cheese in strips on top of the greens. (see photo)
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Drizzle with some of the vinaigrette dressing. Serve immediately. Place remaining dressing at the table.
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Dressing:
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In small bowl, whisk vinegar, garlic and mustard. Add salt and pepper.
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While whisking, slowly drizzle in olive oil until well combined.