Categories: Salads, Cheese, Appetizers 
      Yield: 4 servings 
  
      3 oz Walnut halves 
      2 tb To 3T white wine vinegar 
    1/2 ts Freshly ground pepper 
    1/4 ts Salt 
      7 tb Olive oil 
      1 md Head romaine, cleaned, 
           -torn into large pieces 
    1/2    Head chicory, cleaned, 
           -torn into large pieces 
      1    Avocado, peeled, pitted, 
           -sliced lengthwise, 
           -dipped in lemon juice 
      1    Bunch scallions with tops, 
           -trimmed, chopped 
      4 oz Roquefort cheese, 
           -crumbled (about 3/4 cup) 
  
  1.  Toast walnuts in heavy skillet over medium heat, stirring frequently, 
  until golden, 5 to 8 minutes.  Remove from skillet; cool and reserve. 2. 
  Mix vinegar, pepper and salt in small bowl.  Add oil in thin, steady 
  stream, whisking continuously until dressing is smooth and thoroughly 
  mixed. 3. Combine romaine, chicory, avocado, scallions, cheese and reserved 
  walnuts in large salad bowl.  Pour dressing over salad; toss.  Taste and 
  adjust seasonings.  Serve immediately.