Roquefort and Toasted Walnut Salad

 

1/3

cup olive or vegetable oil

1/4

cup coarsely chopped walnuts, toasted

2

tablespoons lemon juice

1

clove garlic

1/8

teaspoon salt

1/8

teaspoon pepper

1

small head radicchio, torn into bite-size pieces (4 cups)

1

head Bibb lettuce, torn into bite-size pieces (4 cups)

1/2

cup crumbled Roquefort or blue cheese (2 oz)

1/2

cup 1/2-inch pieces fresh chives

1/3

cup coarsely chopped walnuts, toasted

• 1 In blender or food processor, place all dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
• 2 In large bowl, mix all salad ingredients. Add dressing; toss to coat.