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1
In a medium skillet over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 minutes.
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2
Remove with a slotted spoon, drain on paper towels, and reserve.
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3
Half the avocado, remove the seed, and scoop the halves out of the skin with a large spoon.
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4
Dice the avocado, and in a small bowl, gently toss with lemon juice.
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5
Assemble the salad -- use a large, straight-sided glass bowl, if possible-- by layering the ingredients in the following order: romaine lettuce, chicken, tomatoes, Bibb lettuce, eggs, reserved bacon, scallions, avocado, watercress, and finally the blue cheese.
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6
Season with pepper to taste.
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7
At the table, gently toss the salad with about a 3/4 to 1 cup of the vinaigrette.
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8
Divide the salad among chilled plates.
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9
Serve.
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10
In a small mixing bowl, whisk together the vinegar, mustard, the 1-teaspoon salt, and pepper to taste.
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11
Gradually whisk in enough of the oil to make a smooth dressing with a balanced taste.
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12
Season with salt and pepper, if needed.
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13
Use immediately or store covered, in the refrigerator, for up to a week.
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14
Cook's Note: When making vinaigrette with a potent vinegar, like sherry, use the larger amount of oil.
