Green Salad With Roquefort Dressing
|Wine vinegar||2 1⁄2 Tablespoon|
|Roquefort cheese||2 Ounce, crumbled into small dice|
|Light olive oil||1⁄2 Cup (8 tbs)|
|Light cream||3 Tablespoon|
|Freshly ground pepper||To Taste|
1 Separate the lettuce leaves.
2 Wash them well.
3 Shake or pat dry the leaves.
4 Tear the larger leaves across in half.
5 In 4 individual plates or in a large bowl, arrange the leaves.
6 Place the smaller leaves on top.
7 For the dressing: in a bowl, mix 1 tsp salt with the vinegar.
8 Add the crumbled Roquefort.
9 Work into the vinegar with a fork until smooth.
10 Mix in 1 1/2 tbsp cold water and some freshly ground pepper.
11 Pour in the oil, a little at a time, while beating with a balloon whisk.
12 Beat in the cream.
13 Pour the dressing over the salad greens and serve at once.