HappyCook80's Recipe

Watercress Roquefort Salad

Category: Recipes

Watercress Roquefort Salad

3 bunches watercress
1 tablespoon butter
1/2 cup walnuts
1/4 teaspoon salt
1/4 pound roquefort cheese
2 tablespoons white wine vinegar
1 tablespoon Dijon-style mustard
1 teaspoon lemon juice
1/2 shallot, minced
1/4 teaspoon fresh black ground pepper
1/2 cup walnut oil

If you wish, substitute a different blue cheese in place of the roquefort.

Trim the stems from the watercress and discard and rinse well and pat dry. Divide watercress equally among eight salad plates.

Heat butter in small skillet, add walnuts and cook over medium-low heat, turning frequently until they are well toasted, about 5 minutes. Drain on towels, sprinkle with salt and set aside.

Crumble cheese and sprinkle equal amounts over each serving of watercress, then top each salad with several walnuts. In a small bowl, whisk together vinegar, mustard, lemon juice, shallot, pepper and walnut oil. Drizzle dressing over each salad and serve.
Serves 8.