The Roquefort Wedge
serves 4
- 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).