4 cups of Romaine lettuce, chopped
3 Tbs. of extra virgin olive oil
½ cup of chopped walnuts
½ cup of blue cheese crumbs
Coarse sea salt
In a skillet over medium heat roast the walnuts until brownish and fragrant. Set aside and let cool down completely. In a bowl, combine the romaine with the olive oil. Add the walnuts and the blue cheese and combine. Salt to taste.
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