Salad With Blue Cheese Dressing

• 13 cup blue cheese such as Roquefort, Saga or Danish blue
• 1 tablespoon Dijon-style mustard
• 1/4 teaspoon finely minced garlic
• 2 tablespoons red-wine vinegar
• 6 tablespoons peanut, vegetable or corn oil
• Salt to taste if desired
• Freshly ground pepper to taste
• 10 cups assorted salad greens such as watercress, red-leaf lettuce and Belgian endive

1. Crumble or chop the cheese in a mixing bowl.
2. Add the mustard, garlic, vinegar, oil, salt and pepper, stirring vigorously with a wire whisk.
3. Add the salad greens and toss to blend thoroughly.

blue cheese, mustard, garlic, redwine vinegar, peanut, salt, freshly ground pepper, endive

Taken from cooking.nytimes.com/recipes/10562 (may not work)