Roquefort Salad

Directions

1. 1
   Pull whole leaves from core of lettuce, tearing off and discarding any brown edges.
2. 2
   Wash carefully under the faucet to remove any dirt;let drain about 5 minutes in a colander.
3. 3
   Shake off excess water and wrap loosely in paper toweling and store in refrigerator to crisp.
4. 4
   ( Since these leaves are delicate, tear them just before serving).
5. 5
   To make the salad dressing, combine the crumbled cheese,salt, pepper, and dry mustard in a screw-top jar.
6. 6
   Gradually whisk in the vinegar to blend the other ingredients, then add the oil and shake until well combined.The salad can be prepared in advance to this point.
7. 7
   Serve within a few hours.
8. 8
   When ready to serve, tear the lettuce into rather large pieces, leaving the smaller leaves whole; put into the salad bowl.
9. 9
   Shake the dressing to blend, then pour over the leaves.
10. 10
    Toss gently to coat the leaves, place on individual plates and serve immediately.