2 heads butter lettuce or 2 quarts choice greens
1/4 cup each safflower oil and olive oil
3 tablespoons red wine vinegar
Salt and pepper
1 tablespoon Dijon mustard
3 tablespoons chopped shallots
Chevre or Brie

Tear the greens into bite-size pieces. In a bowl, whisk together the oils, vinegar, salt, pepper, mustard, and shallots. Place greens in a bowl and pour over dressing, and mix well. Serve with a plate of cheese.