1 head Romaine lettuce, cut into bite-sized pieces
5 tbsp. olive oil
1 tbsp. good wine vinegar
1/2 tsp. salt and freshly ground pepper
1/4 lb. Gorgonzola (or a good Roquefort or Bleu)
1/2 c. shelled walnuts, coarsely chopped

Put the olive oil, vinegar, salt and pepper into the salad bowl. Add 1/2 the cheese and mash it well with a fork. Add 1/2 the walnuts, all the lettuce and toss thoroughly. Taste and correct for seasoning. Top with the remaining 1/2 of the walnuts and the rest of the Gorgonzola.