Roquefort and Toasted Walnut Salad

Toasted Walnut Dressing

• 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

Salad

• 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