Roquefort with sweet grapes, salty bacon, and spicy nuts in a green salad provide the pallet with a balance of flavors and textures
1 head baby romaine
1 head of butter lettuce
30 – 36 red seedless globe grapes halved
4 slices of bacon crumbled(optional)*
2/3 – 1 C Roquefort crumbled(Point Reyes Bay Blue)
2/3 C spiced walnuts*
Lemon garlic vinegarette
In large salad bowl rip romaine and butter lettuce into large pices. Add grapes, Roquefort, bacon, and walnuts.
Dress with lemon garlic vinegarette and serve.
Served with potato leek soup and olive bread.
*We used turkey bacon for less fat content
*Spiced walnuts or spiced pecans
Grapes went well with this Roquefort as it is creamy with a very mild blue cheese taste.