Ingredients
- 2 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- ½ 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
4 servings
Preparation
- 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.
5 minutes
Dining and Cooking