Roquefort Salad

• 2 heads boston lettuce, to make 4 quarts of torn greens (also known as butter lettuce)
• 3 ounces Roquefort cheese, crumbled (or more to taste)
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 14 teaspoon dry mustard
• 3 12 tablespoons red wine vinegar
• 23 cup canola oil

1. Pull whole leaves from core of lettuce, tearing off and discarding any brown edges.
2. Wash carefully under the faucet to remove any dirt;let drain about 5 minutes in a colander.
3. Shake off excess water and wrap loosely in paper toweling and store in refrigerator to crisp.
4. ( Since these leaves are delicate, tear them just before serving).
5. To make the salad dressing, combine the crumbled cheese,salt, pepper, and dry mustard in a screw-top jar.
6. Gradually whisk in the vinegar to blend the other ingredients, then add the oil and shake until well combined.The salad can be prepared in advance to this point.
7. Serve within a few hours.
8. When ready to serve, tear the lettuce into rather large pieces, leaving the smaller leaves whole; put into the salad bowl.
9. Shake the dressing to blend, then pour over the leaves.
10. Toss gently to coat the leaves, place on individual plates and serve immediately.

boston lettuce, cheese, salt, ground black pepper, mustard, red wine vinegar, canola oil

Taken from www.food.com/recipe/roquefort-salad-227368 (may not work)