Salade la Coupole

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1 krop krulandijvie
1 krop rucola
50 gr gepelde walnoten
300 gr gekookte bietjes
4 eetlepels olie
6 eetlepels rode wijnazijn
1 theelepel mosterd
peper, zout
het sap van 1 citroen
100 gr roquefort

Was de krop krulandijvie, sla hem uit en verdeel hem in kleine
stukjes.
Meng de andijvie met de gewassen, uitgeslagen en kleingetrokken
rucola-bladeren en grofgehakte walnoten.
Snijd de geschilde en gekookte bietjes in blokjes.
Maak een saus van de olie, azijn, mosterd, peper en zout en schep een
lepel daarvan door de bieten.
Schep de rest van de saus door de sla.
Schep de bieten op het groen en verdeel daarover de verkruimelde
roquefort.