Mixed Green Salad With Blue Cheese Dressing

• 2 tablespoons red-wine vinegar
• 1/4 teaspoon finely minced garlic
• 1 tablespoon Dijon-style mustard
• 1/2 cup crumbled blue cheese like Roquefort, Saga or Danish blue
• 6 tablespoons vegetable oil
• Salt and freshly ground pepper to taste
• 10 cups loosely packed bite-size pieces watercress, red-leaf lettuce and Belgian endive

1. Combine the vinegar, garlic, mustard and cheese in a mixing bowl.
2. Blend well.
3. Add the oil, salt and pepper in a small mixing bowl and blend well with a wire whisk.
4. Place the salad greens in a bowl.
5. Pour the dressing over the greens and toss well.

redwine vinegar, garlic, mustard, blue cheese, vegetable oil, salt, endive

Taken from cooking.nytimes.com/recipes/9852 (may not work)