SMOKED CHICKEN AND STILTON COBB SALAD

Smoked Chicken and Stilton Cobb Salad image

Yield Makes 4 (first-course) servings

Number Of Ingredients 11

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16 quail eggs or 4 large eggs
1/2 pound bacon
4 vine-ripened tomatoes
3 scallions
2 heads radicchio
2 hearts of romaine
1 firm-ripe California avocado
1 smoked chicken breast half* (about 6 ounces)
6 ounces Stilton or other blue cheese
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar

Steps:

In a saucepan cover eggs with cold water by 1 inch and bring to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Peel and halve eggs.
Cut bacon into 1-inch pieces. In a large heavy skillet cook bacon over moderate heat until crisp and golden and transfer to paper towels to drain. Quarter and seed tomatoes and cut into 1/4-inch-thick slices. Thinly slice scallions, radicchio, and romaine separately. Halve, pit, and peel avocado. Cut avocado into 1/2-inch pieces. Cut chicken crosswise into 1/4-inch-thick slices and crumble cheese.
In a large bowl toss together all ingredients and season with salt and pepper.
*Available at specialty foods shops and many supermarkets.