1/2 c. walnut halves
5 tbsp. white wine vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. olive oil
1 med. head Romaine
1/2 head chicory
1 avocado, peeled, pitted, sliced, and dipped in lemon juice
2 scallions with tops, trimmed and chopped
4 oz. Roquefort cheese, crumbled

Toast walnut halves in heavy skillet until golden, 5 to 8 minutes. Cool. Mix vinegar, salt and pepper in a small bowl. Add oil in thin stream, whisking continuously until dressing is smooth and thoroughly blended.

Combine Romaine, chicory, avocado, scallions, cheese, and walnuts in salad bowl. Toss with dressing and serve.