Cheese and onion salad with creamy herb dressing

This salad is intended to be a meal I believe as it is way to large for a side. However it is up to you and the author didn't specify. This is out of my own book "Jamie at Home" by Jamie Oliver. I love this book because he not only has all the great home grown vegetables in his recipes, he also gives tips on how to grow you own garden. Very Farm to Table.

Serves 4
8 small shallots, peeled and finely sliced
sea salt and freshly gound black pepper
white wine vinegar
1 romaine or cos lettuce, washed and spun dry, leaves separated
1 Boston or bibb lettuce, outer leaves removed, washed and spun dry, leaves separated
4 large handfuls of mixed salad leaves (such as arugula, oak leaf and a little dandelion), washed and spun dry, leaves separated
4 oz Roquefort cheese, crumbled
a good handful of walnuts, toated and crumbled
optional: a small handful of chive or allium flowers

For the creamy herb dressing
extra virgin olive oil
2T Creme Fraiche
1T red wine vinegar

Place the shallots in a small bowl with a generous pinch of salt and pour over just enough white wine vinegar to cover. you'll pour away the excess salt and vinegar once the onions are pickled, so don't worry if you think it's a bit much! Scrunch everything together with your hands and leave to marinate for at least 10 minutes.

To make the dressing, mix 4T of olive oil with the creme fraiche and the red wine vinegar. Whisk everything together and season to taste.

Squeeze the shallots hard with your hands and drain. Place the salad leaves on a plate. From a height, sprinkle over the shallots and the crumbled Roquefort. Scatter over the crumbled walnuts - it's realy nice if they're still a bit warm from being toasted. I like to drizzle over the dressing at the table. Finish by throwing over some torn -up chive or allium flowers, if you have them.

Enjoy