A truly fabulous, sunny-looking salad. From Simon Hopkinson in The Guardian For the blue cheese dressing 30g roquefort 1 clove garlic, peeled and crushed Juice of ½ lemon 2 tbsp red-wine vinegar 150ml olive oil 2 tbsp soured cream 2-3 tbsp warm water (optional) For the salad Inner leaves from 3-4 round lettuces 1 avocado, peeled and diced 2 large handfuls picked watercress 3 hard-boiled eggs, roughly chopped 3 tomatoes, peeled and chopped 8 slices pancetta, grilled until crisp 40g roquefort 1 tbsp snipped chives Freshly ground black pepper Put all the dressing ingredients bar the water in a food processor and whizz smooth. If the dressing is too thick for you – I prefer it pourable – loosen with a little water. Put to one side. Arrange the lettuce on a dish and scatter the avocado, watercress, eggs, tomatoes and pancetta over it. Spoon over the dressing, crumble the cheese on top and sprinkle with chives. Trickle over a little oil, to give the salad a glossy look, and grind ...