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2 1/2 oz Roquefort cheese
1 tb Minced fresh parsley
3 tb Olive oil
3 tb Fresh lemon juice
Salt Freshly ground white pepper 2 Avocados
Boston lettuce leaves Sliced ripe olives 1.
Mash cheese with
parsely into coarse paste in medium bowl with fork.
Whisk olive oil and 2 tablespoons of the lemon juice in small
bowl; stir into cheese mixture.
Season to taste with salt and
pepper.
2.
Cut avocados lengthwise in half; remove pits.
Scoop two
thirds of the flesh out of each avocado half, leaving a thin shell,
and add to cheese mixture; mix well.
Taste and adjust seasoning.
Sprinkle insides of avocado shells with remaining lemon juice;
place on serving plate lined with lettuce leaves.
Spoon cheese
mixture into avocado shells, dividing evenly.
Garnish with
olives.
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