Shelly's Recipe

TOMATO AND ROQUEFORT SALAD

Category: Salad

1/4 cup red wine
1/4 cup red-wine vinegar
1/8 cup dry sherry
1 cup peanut oil
1/8 cup olive oil
Salt and freshly ground pepper to taste
1 medium red onion, peeled and thinly sliced
1 lb Roquefort cheese, less if preferred, crumbled and chopped into small chunks
4 large, very ripe tomatoes
4 or 8 large lettuce leaves, such as romaine or red-tip

To make vinaigrette, whisk first 6 ingredients together and set aside. Prepare onion and cheese. Remove tomato skins by scoring bottom of each tomato with a small cross and immersing in boiling water for 8 seconds. Immediately plunge into ice water, then peel. Cut off top and bottom of each tomato, and then cut remainder into three thick slices.

Arrange lettuce leaves topped with sliced tomato, onion, and Roquefort. Drizzle with vinaigrette.