• 1 bunch watercress, washed, dried and large stems removed
  • 1 bunch arugula, washed and dried
  • 1 bunch red leaf lettuce, washed, dried, and torn into bite sized pieces
  • 2 Belgian endives, julienned
  • 1/4 LB Roquefort, crumbled
  • 1/4 cup hazelnuts (filberts), chopped and toasted (10 minutes at 350)
  • Dressing:
  • 1/2 cup vegetable oil
  • 2 tablespoons hazelnut oil (or any nut)
  • 2 tablespoons cider vinegar
  • 1 teaspoons honey
  • 1 teaspoons Maggi seasoning (look in the ketchup section of the store)


Toss all greens together. Combine dressing ingredients in a blender and mix well, or combine in a large bowl and whisk.
Just before serving, toss salad with dressing. Put portions on individual chilled plates and sprinkle with nuts and cheese.

Print this recipe

Submitted 6/13/05.
Source: internet
Submitted By: Meryl
Green Salad with Roquefort Cheese