1 sm. head Boston or Bibb lettuce
4 oz. Roquefort or Maytag blue cheese
1/2 c. chopped walnut pieces
1/4 c. red wine vinegar
1 tbsp. coarse grain mustard
1/2 tsp. sugar
1/2 c. virgin olive oil
1/2 c. vegetable oil
Salt and pepper to taste

Whisk together red wine vinegar, coarse grain mustard, sugar, virgin olive oil, vegetable oil, salt and pepper to taste and blend thoroughly for dressing.

Wash, dry thoroughly and tear lettuce. Arrange on 4 salad plates and crumble blue cheese evenly over each portion. Sprinkle with coarsely chopped walnuts. Drizzle approximately 1 tablespoon vinaigrette dressing over each serving. Serves 4.