Rinse and chop the romaine lettuce, Boston lettuce, curly endive, and watercress.

Combine all chopped greens in a large salad bowl.

Chop the bacon into fine pieces.

Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels.

Halve, pit, and peel the avocados. Cut them into 1/2-inch pieces.

Dice the cooked chicken breasts into small pieces.

Seed and finely chop the tomato.

Hard-boil the egg. Separate the yolk and white. Grate each separately.

Arrange the chicken, bacon, tomato, and avocado decoratively over the greens.

Garnish the salad with the grated egg yolk, grated egg white, and chopped chives.

In a small bowl, whisk together red-wine vinegar, Dijon mustard, salt, and pepper.

Slowly add the olive oil in a steady stream, whisking constantly until emulsified.

Stir in the finely grated Roquefort cheese.

Whisk the dressing again.

Pour the dressing over the salad.

Toss the salad well to combine.