Title: Walnut & roquefort salad
 Categories: Salads, Cheese, Appetizers
      Yield: 4 Servings
 
      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)
 
  1.  Toast walnuts in heavy skillet over medium heat, stirring
  frequently, until golden, 5 to 8 minutes. Remove from skillet; cool
  and reserve. 2. Mix vinegar, pepper and salt in small bowl. Add oil
  in thin, steady stream, whisking continuously until dressing is
  smooth and thoroughly mixed. 3. Combine romaine, chicory, avocado,
  scallions, cheese and reserved walnuts in large salad bowl.  Pour
  dressing over salad; toss. Taste and adjust seasonings.  Serve
  immediately.