Cobb Salad

2 Tbsp. red wine vinegar

1 tsp. salt

1/2 tsp. lemon juice

1 garlic clove, minced

1/4 tsp. pepper

1/2 tsp. Worcestershire sauce

1/4 tsp. sugar

1/4 tsp. ground mustard

1/3 cup canola oil

2 Tbsp. olive oil

7 cups torn romaine

2 cups torn curly endive

4 oz. bunch watercress, trimmed & divided

2 chicken breasts, cooked and chopped

2 medium tomatoes, seeded and chopped

1 medium ripe avocado, peeled and chopped

3 hard-cooked eggs, chopped

1/4 cup crumbled blue cheese

6 bacon strips, cooked and crumbled

2 Tbsp. minced fresh chives

In a blender, combine the first eight ingredients. While processing, gradually add canola and olive oils in a steady stream.

In a large bowl, combine the romaine, endive and half of the watercress; toss lightly Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving. Serve with dressing.

Yield: 6 servings