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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I was going to call it French Wench for no other reason but that it sounds funny, but then no one could immediately make sense of it. But seeing as how the wedge salads have become well-known, this should do. A simple, but tasty version with toasted walnuts, avocado, vinaigrette and crumbled Roquefort. *Le YUM*. Prep time doesn’t include however long it takes you to grow an extra hand for holding the bowl while you pour in the olive oil and whisk at the same time. Ingredients:
1/4 cup walnut pieces |
1 teaspoon dijon mustard |
1 tablespoon red wine vinegar |
salt and pepper |
3 tablespoons extra virgin olive oil |
1/2 head iceberg lettuce |
4 ounces roquefort cheese, crumbled |
1/2 avocado, 1/4-inch slices |
1 roma tomato, diced |
Directions:
1. Toast the walnut pieces in 350F oven for up to 5 minutes, tossing regularly and being careful not to burn.
2. In mixing bowl, add mustard, red wine vinegar, salt and pepper. Slowly drizzle in olive oil while whisking. Chill until ready to dress salad.
3. Halve the iceberg lettuce half and put each quarter head on a salad plate. Arrange the avocado slices next to the wedge.
4. Re-whisk then pour the dressing to taste over each wedge. Top with walnuts, tomatoes and Roquefort.
5. Feastie.
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