°3 chicken breasts
°6 slices of smoked bacon
°3 large tomatoes
°60 g cheese
°1 bunch of chives
°3 pinches of salt
°3 turns of the pepper mill
°1 C. strong mustard
°3 tbsp. cider vinegar
°9 c. olive oil
°1 C. tablespoon Worcestershire sauce
Cook the Matins eggs in boiling water for 10 minutes from when they resume boiling.
Plunge them to cold water and peel them. Cut the Matines hard-boiled eggs into rounds.
Brown the slices of smoked bacon in a dry skillet. Drain on absorbent paper and coarsely crumble.
Salt and pepper the chicken breasts and cook them in the same pan in a little foamy butter for about 12 minutes. Leave to cool then cut into slices.
Peeled tomatoes also cut them to cubes.
Wash the lettuce and cut into a chiffonade.
Split the avocados in half, remove the core and also cut the flesh into cubes. Lemon to prevent them from oxidizing.
Crumble the Roquefort.
In a bowl, pour the vinegar and Worcestershire sauce, salt and pepper and mustard.
Mix well and then add the olive oil and whisk vigorously to create an emulsion.
Divide the salad between 6 bowls.
Arrange the filling in rows on the salad, drizzle with sauce and garnish with chopped chives.