3 Tbsp. tarragon vinegar
1¼2 tsp. dry mustard
freshly ground pepper
1¼2 C. olive oil
2 oz. Roquefort cheese, crumbled
1 large head lettuce of your choice
1 81¼4 oz. can julienne beets, drained
1¼2 C. walnut halves, toasted
Combine vinegar, mustard and pepper in medium bowl. Mix well. Whisk in oil.
Stir in Roquefort cheese. Combine lettuce, beets and walnuts in large bowl.
Add vinaigrette and toss. Serve immediately. |
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