Hearts of Romaine with Walnuts, Roquefort, and Oranges

Assemble these supplies:

• 1/2 cup walnut halves
• 2 oranges
• 3 large or 4 small heads Romaine lettuce
• 1 lemon
• 2 tablespoons walnut oil
• Pinch of Cayenne pepper
• Salt
• 4 ounces Roquefort cheese

Steps in preparation:

1. Break walnut halves into smaller pieces.
2. Arrange in single layer on baking sheet and toast in 375-degree oven
3. 3 to 5 minutes.
4. While walnuts are toasting, cut several strips of orange rind.
5. Cut lengthwise into julienne strips and then crosswise into 1/8-inch dice.
6. Measure 1 tablespoon and set aside.
7. Remove tough outer leaves from Romaine and reserve for another use.
8. Separate tender inner leaves.
9. Wash, if necessary, and dry in salad spinner or pat dry with paper towels.
10. Arrange on round platter, radiating out from cen­ter, with larger leaves on bottom, smaller on top.
11. Cover and refrigerate.
12. Halve oranges and squeeze enough juice to measure 1/2 cup.
13. Squeeze lemon to measure 1 to 2 tablespoons juice.
14. In small bowl, combine orange juice, lemon juice, walnut oil, Cayenne, and salt to taste. 
15. Set aside until ready to serve.
16. Crumble Roquefort. Stir dressing to recombine and drizzle over greens.
17. Sprinkle with walnuts, crumbled Roquefort, and reserved orange rind and serve.