2 lbs. Swiss Gruyere cheese, finely shredded
1 c. finely sliced green onions
1 c. vinaigrette sauce
Salad greens

Combine the cheese and onions. Add the vinaigrette sauce and toss until well combined. Let the salad stand at least 30 minutes to mellow the flavors, then arrange it in bowl with salad greens. If you wish, garnish with sliced tomatoes and chunks of bologna. Serve with crispy French bread.

VINAIGRETTE SAUCE:

2 tsp. salt
1 tsp. pepper
4 tbsp. wine vinegar
12 tbsp. fruity olive oil (or corn oil)
1 tbsp. Dijon mustard ("Grey Poupon")

Dissolve salt, pepper and mustard in the vinegar. Gradually add the oil, blending thoroughly with fork or small wire whisk. You may wish to add garlic or herbs such as tarragon, basil or oregano.