3 oz. walnut halves
2-3 tbsp. white wine vinegar
1/2 tsp. pepper
1/4 tsp. salt
7 tbsp. olive oil
1 med. head romaine, torn
1 avocado, peeled, pitted, sliced lengthwise
1 bunch scallions, chopped
4 oz. Roquefort cheese

Toast walnuts in heavy skillet over medium heat, stirring frequently, until golden, 5-8 minutes. Remove from skillet, cool and reserve. Mix vinegar, pepper, salt in small bowl. Add oil, steady steam, whisking until thoroughly mixed. Combine romaine, avocado, cheese, walnuts in large bowl. Pour dressing over; toss. 4 servings.