Lamb's Lettuce, Watercress & Endive Salad With Roasted Beets, Roquefort & Walnuts

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Details

14 Ingredients

• 4 small to medium-size beets, preferably a combination of golden and scarlet
• 2 endives, sliced crosswise
• Juice of 1/2 lemon
• 1 bunch watercress, leaves and delicate stems only
• 4 cups lamb's lettuce (mache)
• 1/2 red onion, chopped
• 1/2 cup walnut halves or quarters
• 6 ozs Roquefort cheese, crumbled
• 1/2 tsp Dijon mustard
• 1 Tbsp white wine or sherry vinegar
• 1 tsp balsamic vinegar
• 3 Tbsps extra virgin olive oil
• 1 Tbsp walnut oil
• Salt (if needed) and freshly ground pepper to taste