Walnut and Roquefort Salad
| Yield: | 4 Servings |
| Categories: | Salads, Cheese, Appetizers |
| 3 | oz | Walnut halves |
| 2 | tb | To 3T white wine vinegar |
| 1/2 | ts | Freshly ground pepper |
| 1/4 | ts | Salt |
| 7 | tb | Olive oil |
| 1 | md | Head romaine, cleaned, torn into large pieces |
| 1/2 | Head chicory, cleaned, torn into large pieces | |
| 1 | Avocado, peeled, pitted, sliced lengthwise, dipped in lemon juice | |
| 1 | Bunch scallions with tops, trimmed, chopped | |
| 4 | oz | Roquefort cheese, crumbled (about 3/4 cup) |
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