Difficulty: 1 (Very Easy)
As an experienced home cook, I've refined this classic salad that's both simple and sophisticated. Start by preparing the vinaigrette: crumble 50g Roquefort cheese and whisk it together with 3 tablespoons peanut oil, 1 tablespoon wine vinegar, juice of 1 lemon, 1 teaspoon mild mustard, salt, and pepper to taste.
Separate, wash, and dry the Batavia lettuce leaves and 125g lamb's lettuce. Arrange the Batavia on serving plates, sprinkle with lamb's lettuce, then crumble the remaining 50g Roquefort cheese over the top along with the walnuts and hazelnuts, lightly crushed for added texture.
When ready to serve, drizzle with the Roquefort vinaigrette and toss gently to combine.
Expert Tip: Use salt sparingly—Roquefort is naturally salty. Choose a creamy variety with good blue veining; steer clear of dry, white cheeses for the best flavor and creaminess.
Joëlle's Perspective: This straightforward salad is always a hit and incredibly easy to whip up.
