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Roquefort Lettuce and Flageolet Bean Salad

1/2 c Olive oil (perferably extra virgin
3 tb White wine vinegar
6 c Oakleaf lettuce or red or green leaf lettuce
1 cn (15 oz) flageolet bean or small white beans, drained rinsed
4 oz Roquefort cheese, crumbled (about 1 cup)
6 Fresh mint leaves, finely chopped
3/4 ts Honey


Whisk oil and vinegar in small bowl. Season dressing to taste with salt and pepper. Combine lettuce, beans, cheese and mint in large bowl. Combine with enough dressing to coat. Drizzle with honey and toss well.


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