Salad with Roquefort and Red Walnuts

Salad Greens with Roquefort and Red Walnut

How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?
Charles De Gaulle

The simplest salad can be wonderful and the following has become a favorite, fresh sliced pears would be a great addition. Salad with Roquefort – serves 4

1-1/2 ounces crumbled Roquefort cheese, more if you love cheese
3+ tablespoons red walnuts or plain walnuts
4-6 cups assorted fresh salad greens:  Boston or Bibb lettuce, radicchio, red leaf lettuce, frisee, romaine, and arugula are my choices, but a prepared blend in the produce section works if you can’t finish up several heads of lettuce in a weeks’ time.

Note:  I have a rather large glass jar that I store washed lettuce in so I have lettuce ready for several salads during the week.  Clean lettuce and dry, place a paper towel sheet in the bottom of the jar, layer lettuce leaves, and top with a partial piece of paper towel and seal jar, Refrigerate.

Dressing, whisk thoroughly, drizzle over salad and toss.

Salt and Pepper
2 tablespoons Grapeseed oil
1 tablespoon walnut oil
1-1/4 tablespoons good red wine vinegar
1 teaspoon Roquefort cheese, small crumbles