Wash and thoroughly dry the romaine and spinach. Chop the romaine into bite-size pieces and roughly chop the spinach. Halve the cherry tomatoes, seed and dice the cucumber, thinly slice the red onion, and dice the avocado. If using leftover or store-bought roasted chicken, slice into 1/2-inch strips. Chop cooked bacon into bite-size pieces. Quarter the hard-boiled eggs.

Arrange salad

On a large platter or in a shallow bowl, create a base by tossing the romaine and spinach together. Arrange the tomatoes, cucumber, avocado, red onion, bacon, chicken, eggs and crumbled blue cheese in separate rows or evenly distributed sections over the greens for the classic Cobb presentation. Sprinkle croutons around the edges if using.

Cypress Vinaigrette

Make vinaigrette

In a bowl or jar, combine the white wine vinegar, Dijon mustard, honey, minced shallot, lemon juice, minced garlic, chopped chives and parsley, salt and pepper. Whisk to combine. Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or close the jar and shake) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with additional salt, pepper or lemon juice as desired.

Finish vinaigrette

Let the dressing sit at room temperature for 5 minutes to allow shallot and herbs to soften and meld with the oil and vinegar. If dressing separates before serving, shake or whisk again.

Dress the salad

Right before serving, drizzle the Cypress vinaigrette evenly over the assembled salad (about 3/4 cup to 1 cup, depending on preference). Toss gently to coat the greens and vegetables, or leave composed and serve with dressing on the side so diners can portion themselves.

Finish and Serve

Scatter the extra blue cheese and microgreens or parsley sprigs over the top as garnish. Serve immediately so the greens stay crisp. If serving family-style, provide additional vinaigrette at the table.