2 Hearts of Romaine torn into bite sized pieces
2 C rocket (watercress)
1/2 C cucumber peeled and sliced
1/2 C Roquefort Vinaigrette
1 T walnuts toasted and candied
Candied Walnuts:
Blanch nuts for 2-3 minutes in boiling water, while warm drainand toss with powdered sugar. Bake in a 350 degree oven until crispy and golden
L'Assiette de Paris