Walnut - Roquefort Salad

For 2 Persons

100 gram Wallnuts
200 gram Danish Blue (as there is no Vegetarian Roquefort)
1/2 Iceberg Salad
1/2 Lemon
2/3 Tablespoons of Italian Olive Oil

1/2 teaspoon of crushed Sea Salt (optional)

1/2 teaspoon of crushed Black Pepper (optional)

4 pieces of Wholewheat Bread

Cut the Lemon in half and squeeze half a Lemon with a fork in a large bowl. Add the Olive Oil, and mix it together with a fork or mixer, and add the Salt & Pepper (optional). Put some Sea Salt, and Olive Oil on the Whole Wheat Bread (you can use a brush, or your thumb on the bottle), and roast them in the oven, or frying pan, for about 5 minutes, and cut them up in 1 cm (1 inch) squares. Cut the Iceberg Salad in half, cut out the stem, and put the cut half on the cutting block. Now cut in 1cm pieces, and while holding the pieces together, switch and cut again in 1cm pieces. In other words, cut in cubes. Add the cut Iceberg Salad in the bowl, add the cheese. Break up the cheese with your hand in small pieces, add the walnuts, add the Croutons (the cut toasted bread) and mix together.

Serve with Pasta, or Bread, or simply eat it.

For the Vegan version simply leave out the cheese.