When I entertain, I often serve this dish as a salad course and it's
always been a hit: Just combine well washed arrugula, red-leafed
lettuce, and sliced endive. Top with some drained canned mandarin
oranges, crumbled bleu cheese, and chopped walnuts (nuts are optional).
For the dressing just use a honey-mustard vinigrette-I used bottled. I
serve the dressing on the side so every one can use as much or as little
as they want. (A little goes a long way!)

Regards,
Jean