The Rouqefort Blue Cheese Wedge Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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)
• 1/4 cup roquefort cheese (crumbled)
• 1 hass avocado (sliced thin)

Recipe

• 1 combine roquefort dressing, fine herbs in a bowl and stir. season with fine sea salt and pepper to taste.
• 2 assemble the salad.
• 3 place iceberg lettuce wedges on chilled salad plates. place 4 quartered brandywine tomatoes on each salad. divide cucumbers and bell peppers around wedges.
• 4 pour roquefort dressing over wedges and top with crumbled roquefort cheese. place avocado slices on top.
• 5 garnish the salad with fresh fine herbs.