Chopped Iceberg Salad with Roquefort Dressing

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1/2 cup crumbled Roquefort cheese (about 2 ounces)

3 tablespoons mayonnaise 

1 tablespoon white wine vinegar 

Kosher salt and freshly ground black pepper 

1 small head iceberg lettuce, chopped 

1 Persian or kirby cucumber, halved lengthwise and thinly sliced 

2 hard-boiled eggs, peeled and roughly chopped 

1 cup shredded carrots 

1/2 cup grape tomatoes, halved