Cobb Salad; California

The Cobb salad originated at the Brown Derby in Hollywood and has since become an American classic. This version, although slightly different than the original, uses some of California's wonderful greens available today.

Cobb Salad

1 head of baby romaine, cleaned and chopped
1 small bunch of baby spinach, cleaned and chopped if needed
1 bunch of mache, cleaned
1 small bunch of baby watercress, cleaned and chopped if needed
4 slices of cooked thick bacon, broken into small pieces
2 ripe Haas avocados, peeled and chopped
1 lb. of skinless, boneless chicken breast, roasted and diced
1 heirloom tomato, chopped
1 large egg, boiled and finely chopped
1/3 cup of local blue cheese
Fresh chives

Dressing:

1/4 cup red-wine vinegar
2 teaspoons Dijon-style mustard
1/2 cup olive oil
1/4 to 1/2 teaspoon of sugar
Salt and Pepper to taste

Toss the cleaned and dried greens together and arrange on a plate. Scatter diced avocado, chicken, tomato and egg across greens. Crumble bacon and blue cheese on top. Using a pair of kitchen scissors, finely cut chives over salad.

For dressing: Mix together vinegar, mustard, sugar and salt and pepper. While whisking add olive oil in a slow stream. Continue whisking until emulsified. Drizzle over finished salad.