Roquefort Salad

Course : Salads
Serves: 1
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1/4 cup tasted pine nuts -- (pignoli)
1 small ripe avocado
1 small lime -- juice of
1/2 head lettuce
1 bunch arugula
1 package assorted greens - your choice
1/2 cup roquefort cheese -- crumbled
1 clove garlic chopped
2 teaspoons dijon-style mustard
1 tablespoon snipped fresh chives
1 tablespoon fresh lemon juice
2 tablespoons white wine vinegar
1/4 cup olive oil
1 teaspoon salt and freshly ground pepper to taste

Preparation / Directions:

In glass measuring cup, add nuts and microwave on high heat, stirring every 30 seconds until toasted. Peel, pit and slice the avocado. Sprinkle with lime juice in small bowl. In large bowl, combine lettuce, arugula and assorted greens. Sprinkle lettuce with pinenuts and roquefort cheese. Toss to mix. In a small bowl, whisk together the garlic, mustard, chives, 1 tablespoon lemon juice and vinegar. Whisk in the oil, until well mixed. Pour the dressing over the salad. Toss gently to coat. Arrange the avocado slices on top of the salad. Add salt and pepper as desired. Serve immediately. Approximately 5 minutes.

2 Kitchen's say:
  (5 3/4 Stars!)
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