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Roquefort Salad

1/4 c Tasted pine nuts; (pignoli)
1 sm Ripe avocado
1 sm Lime; Juice of
1/2 Head lettuce
1 bn Arugula
Assorted greens - your choice
1/2 c Roquefort cheese; crumbled
1 lg Clov garlic; chopped
2 ts Dijon-style mustard
1 tb Snipped fresh chives
1 tb Fresh lemon juice
2 tb White wine vinegar
1/4 c Olive oil
Salt and freshly ground pepper to taste


In glass measuring cup, add nuts and microwave on high heat, stirring every 30 seconds until toasted. Peel, pit and slice the avocado. Sprinkle with lime juice in small bowl. In large bowl, combine lettuce, arugula and assorted greens. Sprinkle lettuce with pinenuts and roquefort cheese. Toss to mix. In a small bowl, whisk together the garlic, mustard, chives, 1 tablespoon lemon juice and vinegar. Whisk in the oil, until well mixed. Pour the dressing over the salad. Toss gently to coat. Arrange the avocado slices on top of the salad. Add salt and pepper as desired. Serve immediately.

Approximately 5 minutes.




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