Ingreadient :

• 1/4 cup red wine vinegar
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 small garlic clove, minced
• 3/4 teaspoon coarsely ground pepper
• 3/4 teaspoon Worcestershire sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon ground mustard
• 3/4 cup canola oil
• 1/4 cup olive oil
• 6-1/2 cups torn romaine
• 2-1/2 cups torn curly endive
• 1 bunch watercress (4 ounces), trimmed, divided
• 2 cups cubed cooked chicken breasts
• 2 medium tomatoes, seeded and chopped
• 1 medium ripe avocado, peeled and chopped
• 3 hard-boiled large eggs, chopped
• 1/2 cup crumbled blue or Roquefort cheese
• 6 bacon strips, cooked and crumbled
• 2 tablespoons minced fresh chives

Direction :

1. In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream.
2. 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.
3. To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.