Romaine and Roasted-Beet Salad with Creamy Roquefort Dressing

• 1/2 cup mayonnaise
• 1 large shallot, minced
• 1 tablespoon Sherry wine vinegar
• 1 large garlic clove, minced
• 2 teaspoons Dijon mustard
• 1/3 cup crumbled Roquefort cheese
• 3 tablespoons whipping cream
• 6 medium beets, tops trimmed
• 3 hearts of romaine lettuce, quartered lengthwise, ends left intact
• 1 small red onion, thinly sliced
• 1 watercress bunch, thick stems trimmed
• 3/4 cup walnut halves, toasted

1. Whisk first 5 ingredients in small bowl to blend.
2. Fold in Roquefort cheese and cream.
3. Season dressing to taste with salt and pepper.
4. (Can be prepared 1 day ahead.
5. Cover and refrigerate.)
6. Preheat oven to 400F.
7. Wrap beets tightly in foil.
8. Bake until tender, about 1 hour 15 minutes.
9. Cool beets; peel and cut each into wedges.
10. Arrange 2 lettuce quarters crosswise on each of 6 large plates.
11. Surround lettuce on each plate with beet wedges.
12. Top with some onion slices and watercress sprigs.
13. Drizzle with dressing, sprinkle with walnuts and serve.

mayonnaise, shallot, sherry wine vinegar, garlic, mustard, cheese, whipping cream, beets, hearts of romaine lettuce, red onion, watercress bunch, walnut halves

Taken from www.epicurious.com/recipes/food/views/romaine-and-roasted-beet-salad-with-creamy-roquefort-dressing-4270 (may not work)