Salad Of Figs, Roquefort And Toasted Walnuts

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1 quart arugula leaves or spring salad mix

1 or 2 tablespoons walnut oil

1 or 2 tablespoons bland vegetable oil

1 or 2 tablespoons raspberry vinegar

1 fennel bulb, trimmed, thinly sliced

6 to 8 ripe figs, cut into halves

6 ounces Roquefort or similar blue cheese, broken into bite-size bits

1/2 to 2/3 cup walnut bits or halves, toasted

1 to 2 tablespoons chopped chervil

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