Cobb Salad
½ head iceberg lettuce, shredded or chopped
2 cups spinach leaves
½ bunch watercress, coarse stems discarded
6 slices bacon, cooked crisp
1 tomato, seeded and chopped fine
2 ripe avocado peeled and sliced
2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
½ cup of blue cheese

Make the salad. Arrange the bacon, the tomato, the avocado and egg decoratively over the greens and garnish the salad with blue cheese.
2 hard-boiled egg yolks, mashed
1 tablespoon coarse ground mustard
1 tablespoon honey
1 tablespoon salad vinegar
½ tablespoon Worcestershire sauce
½ cup vegetable oil
2 tablespoons green onion
Salt and freshly ground black pepper
In a small bowl whisk together the egg yolks, mustard, honey, salad vinegar and Worcestershire sauce. Add the oil in a slow stream, whisking, and whisk the dressing until it is well blended. Add the green onions and salt and pepper to taste.