Spinach And Roquefort Salad

225 g/8 oz young spinach leaves
50 g/2 oz walnuts, roughly chopped
250 ml/8 fl oz Roquefort dressing

Trim the stalks front the spinach, wash and dry the leaves thoroughly, then tear into pieces. Place in a salad howl with the walnuts and pour over the dressing. Toss thoroughly before serving.

SERVES 6