La Salade Aveyronnaise

• 1 hearty cabbage lettuce
• 1 tablespoon Roquefort cheese
• 1 ta

Wash and dry the lettuce. Mash the cheese in the salad bowl, then blend in the cream, lemon juice and a good dash of pepper, but no salt because of the salty Roquefort. Add the herbs and taste to check the balance of creamy cheese and lemon flavours.

Toss the salad in this dressing just before serving.