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The Roquefort Wedge
serves 4

The Roquefort WedgeINGREDIENTS



  • 3 ounces room temperature Roquefort cheese

  • 1/4 cup mayonnaise

  • 2 tablespoons half and half

  • 1 teaspoon white wine vinegar

  • Freshly cracked black pepper

  • 1 small head iceberg lettuce, cut into 4 wedges, with the core removed

  • 1/4 cup roughly chopped walnuts


PROCEDURE


In a medium bowl, whisk together the Roquefort, mayonnaise, half and half, vinegar, and pepper.  Leave some lumps.  Place each wedge on a plate, and pour the sauce over the top.  Top with walnuts, extra pepper, and some additional crumbled Roquefort (optional).


 


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