Portions for 1 serving:
1 small endive
2-3 iceberg lettuce leaves
1 small red apple
1/4 Camembert cheese
Roquefort or blue cheese
Swiss cheese
Walnuts
Olive oil
Balsamic vinegar
Red wine vinegar
Salt
Add all ingredients in a large bowl and mix the sauce separately. Pour over the salad and mix. This salad doesn't keep very well as the vinegar "cooks" the salad leaves. If you don't mind that, it keeps several hours.