Salade met Roquefortdressing

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2 tomaten
1 blik palmharten (425 gr)
1 krop rode sla (of 4 struikjes rood witlof)
1 eetlepel mosterd
1/2 dl olijfolie
2 eetlepels balsamicoazijn
75 gr Roquefort
peper, zout

Was de tomaten, verwijder het kroontje en snijd ze in 8 partjes.
Laat de palmharten uitlekken en snijd ze in rondjes.
Maak de sla schoon en snijd hem in reepjes.
Roer de mosterd met de olijfolie los en klop er de azijn door.
Verdeel de Roquefort in stukjes en roer deze door de vinaigrette.
Breng op smaak met peper en zout en meng er de tomaatpartjes en de
palmhartrondjes door.
Laat dit in de koelkast 1/2 uur intrekken.
Meng er vlak voor het opdienen de slareepjes door.