Brown derby cobb salad

Brown Derby French Dressing:
1/4 cup water (optional)
3/4 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 small lemon
3/4 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
1 tablespoon Worcestershire sauce
1 teaspoon dry English mustard
1 clove garlic, peeled and minced
1 cup olive oil
1 cup vegetable oil
Cobb Salad
4 cups finely cut iceberg lettuce (about 1/2 head)
2 cups finely cut watercress (about 1/2 bunch)
5 cups finely cut chicory (about 1 small bunch)
4 cups finely cut romaine (about 1/2 head)
2 medium vine-ripe tomatoes, peeled and cored
2 cooked chicken breasts (about 1 pound) (preferably roasted), boned
6 strips bacon, crisply cooked
1 medium avocado, halved, pitted, and peeled
3 hard-cooked eggs, peeled and finely chopped
2 tablespoons snipped fresh chives
1/2 cup finely grated (or crumbled) Roquefort cheese

1. Dressing: Shake water (if using), vinegar, sugar, lemon juice salt, pepper, Worcestershire, mustard and garlic in 1-quart shaker jar. Add olive and vegetable oils shake well. Taste for salt and pepper and adjust as needed. Cover tight and store in refrigerator. Shake before using.
2. Salad: Arrange iceberg lettuce, watercress, chicory, and romaine in artful clumps in large shallow bowl or deep platter. Halve to tomatoes, seed, cut into fine dice, and arrange in strip across middle of greens. Dice chicken and arrange top of greens. Crumble or chop bacon fine and sprinkle over salad. Finely dice avocado and wreathe around edge of salad. Decorate with hard-cooked eggs, chives, and Roquefort. Just before serving, add 1 cup dressing, bring to the table, and toss well in front of guests.