Escarole Salad with Walnuts and Roquefort

If you can't find Roquefort that speaks to you (maybe it's too expensive or over-the-hill, yellowy on the edges), or you prefer another blue such as Maytag, Fourme d'Ambert or Danish blue, go for it. The same goes for the escarole: The salad is just as nice with frisée or sliced Belgian endives; a combination of purply-red and pale green ones is really pretty.

Serves 2 as a main course for lunch or 3-4 as a first course at dinner.