Romaine and Stilton

• 1 head romaine lettuce
• 2 roughly chopped pears
• 1/4 pound Stilton
• 3/4 cup toasted, chopped walnuts

1. Tear 1 head romaine lettuce into pieces and put in a bowl; add 2 roughly chopped pears.
2. Crumble 1/4 pound Stilton on top, dress and toss.
3. Optional: Add 3/4 cup toasted, chopped walnuts.
4. Dressing variation: Skip the vinegar and mustard; add 1/4 cup chopped tarragon and 3 tablespoons lemon juice.

romaine lettuce, pears, stilton, walnuts

Taken from cooking.nytimes.com/recipes/12804 (may not work)