Salad de Roquefort

Ingredients

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

Procedure

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