- 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
- 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.