Roquefort and Toasted Pecan Dressing
2013-11-20
- Yield : 1 1/2 cups
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Ingredients
- 2 tablespoons fresh lemon juice
- 1/2 cup plain yogurt
- 1/4 cup olive oil
- 1/4 cup packed fresh parsley leaves
- 1/4 pound Roquefort or blue cheese, crumbled (about 3/4 cup)
- 1/2 cup pecans, toasted lightly and cooled
Method
Step 1
In a blender blend together all ingredients with salt and pepper to taste until smooth.
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