For the Balsamic Vinaigrette: Mix both vinegars with Dijon mustard and shallots. Whisk in olive oil and season with salt and pepper.

Putting it together: Mix Romaine, watercress, Roquefort, balsamic vinaigrette and put in large salad or soup plate.

Top greens with all the remaining ingredients, making stripes layered across the greens.

This recipe yields ?? servings.