For the salad:

6 cups chopped Romaine lettuce, can use a mix of Romaine and watercress
2 chicken breasts, grilled and chopped
8 slices cooked bacon, chopped
4 hard boiled eggs, cut in quarters lengthwise
1 cup cherry tomatoes, halved
2 avocados, sliced
4 oz crumbled Roquefort cheese
2 tablespoons chopped chives, for garnish
Kosher salt and ground black pepper, to taste

For the dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper