Oil, for bowl
Salt, for bowl
1 lg. clove garlic, for bowl
4 oz. good Roquefort cheese
2 heads Romaine lettuce
Freshly ground pepper, to taste

DRESSING:

1/3 c. vegetable or olive oil
4 tsp. red wine vinegar
1 heaping tsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce, or more to taste

Rinse and drain salad greens. Wrap greens in several thicknesses of paper towels and store them in plastic bag in refrigerator.

A wooden salad bowl is preferred, but any type will do. Place a little vegetable oil and some salt in bowl. Rub the inner bowl with garlic (minced). Place Roquefort cheese, crumbled, in bottom of bowl. Tear greens into bite-size pieces and place on top of cheese.

Mix all dressing ingredients together. Cover and leave at room temperature. When ready to serve, move greens in bowl to one side to expose cheese. Pour dressing over the cheese.