Mixed Green Salad With Roquefort Dressing

• 2 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 cup crumbled Roquefort
• 4 tablespoons olive or corn oil
• Salt and freshly ground pepper to taste
• 8 cups loosely packed bite-size pieces of watercress, red-leaf or Boston lettuce, radicchio or Belgian endive

1. Combine the vinegar, mustard and cheese in a bowl.
2. Blend well with a wire whisk, and stir in the oil and salt and pepper to taste.
3. Place the salad greens into a bowl, toss well with the dressing.

redwine vinegar, mustard, olive, salt, boston lettuce

Taken from cooking.nytimes.com/recipes/10372 (may not work)