1 Fresh Spinach
2 Garlic Flavored Vinegar
2 Wine Vinegar
1 Artichoke Hearts
2 -3 Roquefort Cheese


Mix oil, vinegar and cheese.
Cut artichokes in quarters and add to the vinaigrette along with oil they come in; mix gently and refrigerate for several hours or overnight.
Take fresh spinach, wash and remove tough stems and tear as for tossed salad.
Serve with the dressing.
This dressing works well with other salad greens.