Walnut & roquefort salad
Yield: 4 Servings
Ingredients:
- 3 oz Walnut halves
- 2 tb To 3T white wine vinegar
- 1/2 ts Freshly ground pepper
- 1/4 ts Salt
- 7 tb Olive oil
- 1 md Head romaine cleaned -torn into large pieces
- 1/2 Head chicory cleaned -torn into large pieces
- 1 Avocado
Instructions:
peeled pitted -sliced lengthwise -dipped in lemon juice 1 Bunch scallions with tops -trimmed chopped 4 oz Roquefort cheese -crumbled (about 3/4 cup) 1. Toast walnuts in heavy skillet over medium heat stirring frequently until golden 5 to 8 minutes. Remove from skillet; cool and reserve. 2. Mix vinegar pepper and salt in small bowl. Add oil in thin steady stream whisking continuously until dressing is smooth and thoroughly mixed. 3. Combine romaine chicory avocado scallions cheese and reserved walnuts in large salad bowl. Pour dressing over salad; toss. Taste and adjust seasonings. Serve immediately.
