Roquefort Salad

This salad came from the Birmingham, Alabama, Junior League cookbook, Tables of Content.  I adapted it below.

1 head of lettuce or bag of mixed greens
1 tomato diced
1/2 cucumber peeled and sliced thinly
1/4 red onion sliced thinly
crumble blue cheese
1 T pine nuts
Blue cheese dressing, see below

Blue cheese dressing
4 ounces Blue cheese, crumbled
3 T milk
salt and pepper
1 shallot, minced
2 T white wine vinegar
1/2 c olive oil
1 T Dijon mustard
chopped fresh parsley