1 cup stuffed olives, sliced
2 cups green onions, finely chopped
1 cup olive oil
1/4 cup red wine vinegar
4 tsp. Dijon mustard
1 tsp. salt
Combine the cheese, olives and green onions. For the dressing, combine all ingredients and mix well. Toss all ingredients and serve on salad greens. 8 to 10 servings.
Serve as a entree with crusty French bread, a tossed green salad and a hearty red wine.