2 eggs, cooked
1 red apple, cored & chopped coarsely
Romaine lettuce, torn into bite-size pieces
1 c. Monterey Jack cheese, cut into sm. cubes
3 tbsp. each: wine vinegar, salad oil, crumbled blue or Stilton cheese

Combine apple, lettuce and Jack cheese in bowl. In small jar, combine vinegar, oil and crumbled cheese; shake well. Pour over salad and mix well. Arrange eggs cut into wedges over top of salad and serve. Serves: 4 to 6.