Smoked Chicken and Stilton Cobb Salad Recipe

Makes 4 (first-course) servings.

INGREDIENTS

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

DIRECTIONS

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.

Tags: Chicken, Cobb, Salad, Smoked, Stilton