6 oz. Romano cheese
1/3 c. crumbled bleu cheese
3/4 c. lemon juice
1/4 c. white vinegar
2 1/4 tsp. salt
1/2 c. olive oil
1 1/2 c. Wesson oil
1 tsp. garlic, finely chopped

Grind Romano cheese in processor until fine. Add bleu cheese and mix well. Place cheese mixture in airtight container and keep refrigerated. Mix remaining ingredients in large bowl and blend thoroughly. Pour dressing into one-quart container and refrigerate. To serve, prepare any combination of salad greens. Mix greens with oil and vinegar dressing. Toss some of the cheese mixture into the dressed greens and serve.