(4 servings)
Wash and dry the mixed greens. Keep refrigerated until using.
Mix the cream cheese and Roquefort cheese until obtaining a paste. Make balls with this mixture and set aside in a plate.
To assemble the salad, arrange a base of mixed greens in a dish, scatter the Roquefort cheese balls, then rough bindweed fruit, stemmed. Sprinkle some olive oil and add salt.
