Bob Lively says:
Here's the accomanying salad for the Roquefort Quiche I used to make in the 70's:

Ingredients:
(Serves 2- 3)

• 1/4 cup vegetable oil
• 1 tablespoon vinegar
• 1/4 teaspoon celery saly
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 4 cups spinach
• 2 cups honeydew melon balls
• 1 cup thinly sliced zucchini
• 2 tablespoons finely chopped chives

1. Toss spinach, zucchini, and melon balls in a bowl.
2. Combine oil, celery salt, mustard, and kosher salt, and pour over salad greens and melon.
3. Sprinkle salad with the chives and toss well.
4. Chill and serve.

Ted's comment: I used green onion tops instead of the chives and added a tablespoon of chopped walnuts. It was great!

Contributed by Bob Lively