Romaine Lettuce Salad with Gorgonzola Cheese and Walnuts

From Essentials of Classic Italian Cooking by Marcella Hazen

for 6-8 servings

1 head romaine lettuce (or mixed greens)
5 Tb olive oil
1 Tb red wine vinegar
Salt
Black Pepper
1/4 lb. imported gorgonzola cheese, brought to room temp (or warmed)
1/2 cup shelled walnuts chopped coarse (or candied)

1. Pull off and discard any of the romaine's blemished outer leaves. Detach the rest from the core adn tear them by hand into bite-sized pieces. Soak in several changes of cold water, then spin-dry or shake dry in a towel.

2. Put olive oil, vinegar, salt and several grindings of pepper into a serving bowl. Beat them with a fork until the seasonings are evenly blended.

3. Add half the gorgonzola and mash it thoroughly with a fork. Add half the walnuts, all teh lettuce, and toss to distribute the dressing uniformly. Taste and correct for seasoning.

4. Top with the remaining gorgonzola, breaking it up over the salad, and the remaining chopped walnuts and serve.