For the Salad:
1-1/2 ounces crumbled Roquefort cheese, more if you love cheese
3+ tablespoons red walnuts or plain walnuts (honey peppered pecans are wonderful in this salad)
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 any mild oil will do
1 tablespoon walnut oil
1-1/4 tablespoons good red wine vinegar or white Balsamic vinegar
* Option for dressing 1 teaspoon Roquefort cheese, small crumbles
Honey Peppered Pecans adapted from
1/4 cup honey
2 teaspoons freshly ground black pepper
1 teaspoon salt
1/4 teaspoon ground allspice
8 oz pecan halves (2 cups)
2 tablespoons sugar
Preheat oven to 350°F.
Stir together honey, pepper, salt, and allspice and add pecans, tossing to coat well. Spread pecans in 1 layer in a shallow (1-inch-deep) baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir pecans and bake 5 minutes more. Transfer to a sheet of wax or parchment paper to cool and, working quickly, separate pecans with a fork while still warm. Serve at room temperature.