French Wedge

• 14 cup walnut pieces
• 1 teaspoon Dijon mustard
• 1 tablespoon red wine vinegar
• salt and pepper
• 3 tablespoons extra virgin olive oil
• 12 head iceberg lettuce
• 4 ounces Roquefort cheese, crumbled
• 12 avocado, 1/4-inch slices
• 1 roma tomato, diced

1. Toast the walnut pieces in 350F oven for up to 5 minutes, tossing regularly and being careful not to burn.
2. In mixing bowl, add mustard, red wine vinegar, salt and pepper.
3. Slowly drizzle in olive oil while whisking.
4. Chill until ready to dress salad.
5. Halve the iceberg lettuce half and put each quarter head on a salad plate.
6. Arrange the avocado slices next to the wedge.
7. Re-whisk then pour the dressing to taste over each wedge.
8. Top with walnuts, tomatoes and Roquefort.
9. Feastie.

walnut pieces, mustard, red wine vinegar, salt, extra virgin olive oil, cheese, avocado, roma tomato

Taken from www.food.com/recipe/french-wedge-220781 (may not work)