Summary

Ingredients

• 1 head lettuce, large, green
• 60 g Roquefort, crumbled
• 250 ml cream
• 1 teaspoon lemon juice
• 1 tablespoon chervil, chopped
• 1 tablespoon tarragon, chopped
• salt
• White pepper from the mill

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Instructions

1. Stir the Roquefort with lemon juice and cream until smooth and season with salt and pepper. Mix the lettuce pieces, cut into bite-sized pieces, with the herbs and mix with the cheese marinade.
2. Serve the salad as a side dish, starter or intermediate course.