Hearts of Romaine with a Creamy Roquefort Dressing, served with a Garlic and Herb Crostini

2 oz. Shallots, minced

4 oz. Red wine vinegar

1 clove Garlic, minced

1 Tbsp. Dijon Mustard

4 oz. Mayonnaise

½ tsp Sugar

6 oz. Olive oil

4 oz. Canola oil

8 oz. Roquefort cheese, crumbled

1 clove Garlic minced

French Baguette, sliced 3/4 inch thick

1 Tbsp each Fresh Herbs (Italian parsley, thyme, marjoram), chopped fine

2 Romaine lettuce hearts, washed, dried and chopped into bite sized pieces

½ a Cucumber, thinly sliced

Bermuda onion, to taste – thinly sliced

Salt and pepper, to taste

Dressing is best if made the day or two before you want to use it.  In a large bowl combine the first six (6) ingredients, mix well.   Slowly whisk in the oil, if mixture gets too thick use small amounts of warm water to adjust the consistency.  Gently mix in the cheese, salt and pepper to taste.  Adjust acidity with more vinegar or oil to suit your personal preference.   Put dressing in refrigerator and chill. 

Just before you serve the salad, prepare the Croustini .  Brush one side of each slice of Baguette with olive oil, sprinkle with garlic and herbs.  Place under a hot broiler till golden brown.  Reserve warm.  In a large bowl toss the lettuce and just enough dressing to wet the greens.  Place a serving of dressed Romaine on a chilled dish with the thinly sliced cucumber and top with onion.  Place a slice of herb Croustini on the side of the salad and serve