Difficulty:[usr 1 ]
Prepare a vinaigrette with the crushed Roquefort cheese, peanut oil, wine vinegar, lemon juice, sweet mustard, salt and pepper.
Peel and wash the batavia, as well as the lamb's lettuce. Arrange the batavia, sprinkle with lamb's lettuce, crumble the Roquefort cheese, walnuts and hazelnuts lightly
crushed.
When ready to serve, mix well with the Roquefort sauce.
My advice:Be careful when salting, Roquefort being very salty, try to find a fatty Roquefort with a good blue vein. Avoid white and dry cheeses.
Joëlle's point of view:A small salad that is very simple to make and which always has its little success.
