The Rouqefort Blue Cheese Wedge Salad

• 1 head iceberg lettuce (Quartered)
• 4 heirloom tomatoes (Brandywine, Quartered)
• 1 large yellow bell pepper (Thin Strips)
• 1 japanese cucumber (Seeded, Sliced Thin)
• 1 cup Roquefort cheese, dressing
• 2 tablespoons cilantro (Finely Chopped)
• 2 tablespoons parsley (Finely Chopped)
• 2 tablespoons chives (Finely Chopped)
• 2 tablespoons tarragon (Finely Chopped)
• 14 cup Roquefort cheese (crumbled)
• 1 Hass avocado (Sliced Thin)

1. Combine Roquefort dressing, fine herbs in a bowl and stir.
2. Season with fine sea salt and white pepper to taste.
3. Assemble the salad.
4. Place Iceberg lettuce wedges on chilled salad plates.
5. Place 4 quartered Brandywine Tomatoes on each salad.
6. Divide cucumbers and bell peppers around wedges.
7. Pour Roquefort dressing over wedges and top with crumbled roquefort cheese.
8. Place avocado slices on top.
9. Garnish the salad with Fresh Fine Herbs.

tomatoes, yellow bell pepper, japanese cucumber, roquefort cheese, cilantro, parsley, chives, tarragon, cheese, avocado

Taken from www.food.com/recipe/the-rouqefort-blue-cheese-wedge-salad-372894 (may not work)