Green Salad with Vinaigrette, Roquefort, and Walnuts
One of the most delicious salads, offered at many Paris bistros and throughout the countryside. Good with a ripe pear on the side or cut into cubes and added to the mix.
- 10 or 15 walnuts or about ¼ cup sliced almonds (blanched or not)
- About ½ pound lettuce and/or other greens, preferably a mixture
- About ½ cup VinaigretteÂ
- ¼ pound ripe Roquefort or other soft blue cheese, like Stilton or Gorgonzola
- Minced fresh chervil or parsley leaves or chives for garnish, optional
Instructions:
-  Toast the walnuts in a dry skillet over medium heat, shaking the pan occasionally, until fragrant, about 3 minutes. Set aside.
- Toss the lettuce with the vinaigrette, then toss in the walnuts and cheese. Garnish if you like and serve.