Auvergnate Salad Wrap

Literally an inspiration at midnight, this the longest night of the year.

crisp, bibb lettuce leaves (on the large side)

walnuts, shelled & crumbled

roquefort

best quality lardons

chopped chives

home-made croutons

dijon vinaigrette using walnut oil

S&P

1. sautee the lardons; when they put off some fat add croutons and let brown
2. make vinaigrette
3. when ready to serve, separate walnuts, roquefort, bacon & croutons, chives in separate dishes
4. hold lettuce in one hand, spoon each of the ingredients onto the lettuce, season & fold
5. dip into vinaigrette and munch away!