Recipe - Hearts Of Escarole With Apples And Roquefort

3 tablespoon White vinegar
2 One fourth teaspoon Dijon mustard
One half cup Olive oil
125 g Danish blue cheese; crumbled
3 tablespoon Drained capers
1 Heart iceberg lettuce;
trimmed and
; quartered
; lengthwise

Mix vinegar and mustard in bowl. Gradually mix in oil. Add cheese and
capers. Place One fourth head of lettuce on each plate. Spoon dressing over and
serve. Serves 4.

Converted by MC_Buster.

Per serving: 1034 Calories (kcal); 110g Total Fat; (92% calories from fat);
6g Protein; 15g Carbohydrate; 0mg Cholesterol; 190mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 21 One half Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.