French Wedge
![photo by Caroline Cooks](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/22/07/81/pic7lb2Dz.jpg)
photo by Caroline Cooks
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/fruit-kebab.png)
![photo by Sandi From CA](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/22/07/81/picazP9vs.jpg)
- Ready In:
- 10mins
- Ingredients:
- 9
- 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.
Questions & Replies
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Reviews
-
I wanted to try this b/c I thought "French Wench" was so funny! It was worth getting out of my salad comfort zone. I usually stick to Ranch and I had never shopped for Roquefort cheese! (It does have a bit of a kick!) Whisking can be tricky but the dressing was perfect! Thank you...this is a keeper!
RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California