*The French Wedge*
It couldn’t be simpler and you can have it on your table in less than 10 minutes. What can be tastier than a crisp wedge of Iceberg lettuce, sliced avocado and baby plum tomatoes with a tasty French vinaigrette? One with the addition of toasted walnuts and crumbled Roquefort cheese, that’s what!!!
¼ cup walnut pieces
1 tsp grainy Dijon mustard
1 TBS sherry vinegar
Sea salt and freshly ground black pepper to taste
3 TBS extra virgin olive oil
½ head of iceberg lettuce
4 ounces Roquefort cheese, crumbled
½ haas avocado, peeled and cut into ¼ inch slices
8 baby plum tomatoes, cut in half
Heat the oven to 180*C/350*F/gas mark4. Place the walnut pieces on a small baking tray and carefully toast them in the oven, tossing them regularly for about 5 minutes. Watch them carefully so they don’t burn. Set aside.
Whisk together in a small bowl the mustard, sherry vinegar and the salt and pepper. Slowly drizzle in the olive oil, while whisking to emulsify the mixture.
Cut the lettuce half into two evenly sized wedges. Place each quarter on a chilled salad plate. Arrange the avocado slices next to the wedge and scatter the plum tomatoes over top of the avocado. Rewisk the dressing and drizzle it over top of each wedge. Sprinkle on the walnut halves and the Roquefort cheese. Enjoy!