One of the secrets to making this salad tasty is to serve it very cold. It's also refreshing because the dressing is extra lemony; a classic vinaigrette calls for three parts oil to one part vinegar or lemon juice, but the rich Roquefort cheese cries out for additional lemon juice to balance the sweet, salty flavors.

Make-ahead tip: All the ingredients can be sliced and cut the day before; store separately until ready to serve. The dressing can also be made a day in advance.

Get the recipe for Celery and Roquefort Salad with Lemon Vinaigrette

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