French Wedge
Ready In: 10 mins
Serves: 2
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
- Toast the walnut pieces in 350F oven for up to 5 minutes, tossing regularly and being careful not to burn.
- In mixing bowl, add mustard, red wine vinegar, salt and pepper. Slowly drizzle in olive oil while whisking. Chill until ready to dress salad.
- Halve the iceberg lettuce half and put each quarter head on a salad plate. Arrange the avocado slices next to the wedge.
- Re-whisk then pour the dressing to taste over each wedge. Top with walnuts, tomatoes and Roquefort.
- Feastie.
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