INGREDIENTS

• 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).