This is the recipe for a salad I had last year at the Getty Museum in Los Angeles. I liked it so much I wrote them for the recipe. It was (is) absolutely the best salad I think I have ever had. The recipe below is exactly as the chef sent it to me. I haven't been able to make it over here as I cannot get some of the ingredients here. If anyone tries it, let me know how you like it.

Cobb salad

Free range chicken breast- marinated with olive oil, tarragon, shallots, touch of lemon- roasted in the oven- 5 oz breast- cooled and diced

Julienned Romaine heart and radicchio mixed- 2 cups
Chopped smoked bacon-cooked crispy- 1/8 cup
Maytag blue cheese- any blue will do-I prefer this cheese. - 2 tblspns
Chopped Fuji apples- any tart apple will do. –1/4 cup
Sundried cranberries- soaked in warm sugar water for about 10 minutes- 1/8 cup
Rosemary glazed pecans- pecans, butter, rosemary, and brown sugar-1/8 cup

Creamy cider dressing- mayo, apple juice, cider vinegar, honey,- precooked chopped rosemary and savory in olive oil. Add to dressing while still warm. It is important to precook the herbs because they are hard herbs and this will release the flavor.

Mayo- ½ cup mayonnaise
Applejuice-1/4 cup
Applecider vinegar- ¼ cup
Honey- To taste
Rosemary
Savory- 1 Tsp mixed- the rosemary and savory need to be light toasted in saute pan and thrown into the dressing while still warm.

This recipe will make 1 cup of dressing. The salad will need just enough to toss the entire salad.