1 lettuce 200 g of "bleu des Causses" cheese cream french dressing (2 soup spoons of olive oil, 1/2 soup spoon of vinegar, 1 coffee spoon of mustard) salt, pepper bread, parsley

Crush "bleu des Causses" cheese in the french dressing, with two or three soup spoons of cream.

Add salt and pepper to taste.

Cut the bread into cubes (croutons) and fry lightly in butter and chopped parsley.

Serve up the salad with the croutons and the sauce containing the bleu cheese sauce.