Garden Salad with Homemade Roquefort Dressing

This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. Many people don't realize that some salad dressings don't come from a jar.  In the spirit of authenticity, I am calling for iceberg lettuce here, but if you substituted romaine or spinach, I won't tell anyone.

Ingredients

1/2 head iceberg lettuce, pulled apart
2 ripe tomatoes, chopped
1 cucumber, peeled and diced
1 small sweet onion, chopped
1 carrot, peeled and diced
1 clove garlic, minced
1 tablespoon Dijon mustard
Salt to taste
1/4 cup white wine vinegar
3/4 cup olive oil
1/4 cup crumbled Roquefort cheese

Instructions

In a bowl, combine the lettuce, tomatoes, cucumber, onion, and carrot and toss.  In another bowl, mix together the garlic, mustard, salt, and vinegar.  Whisk in the olive oil in a steady stream until the dressing is thick.  Stir in the cheese.  Serve at room temperature on the side of the salad.