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Categories:Viewed: 33 - Published at: 3 years ago
Ingredients
- 2 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup crumbled Roquefort
- 4 tablespoons olive or corn oil
- Salt and freshly ground pepper to taste
- 8 cups loosely packed bite-size pieces of watercress, red-leaf or Boston lettuce, radicchio or Belgian endive
Method
- Combine the vinegar, mustard and cheese in a bowl.
- Blend well with a wire whisk, and stir in the oil and salt and pepper to taste.
- Place the salad greens into a bowl, toss well with the dressing.
