1/2 c. coarsely chopped walnuts
1 tbsp. red wine vinegar
1 tbsp. Dijon-style mustard
1/8 tsp. salt
3 tbsp. extra-virgin olive oil
2 tsp. minced fresh parsley
Freshly ground pepper
4 c. mixed salad greens, such as arugula, radicchio, chicory and red leaf lettuce
1/3 c. crumbled Roquefort cheese

1. Preheat the oven to 275°F. Spread the walnuts on a baking sheet and roast in the oven, turning occasionally until fragrant and golden (about 45 minutes - may be less in your oven). Let cool.

2. In a small bowl, combine the vinegar, mustard and salt. Gradually whisk in the olive oil. Stir in the parsley and season with pepper to taste.

3. In a large bowl, toss the salad greens with the roasted walnuts, Roquefort and the vinaigrette. Divide the salad between 2 plates and serve immediately.