Recipe courtesy of Gourmet Magazine

Roquefort and Toasted Pecan Dressing

  • Yield: 1 1/2 cups
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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


  1. In a blender blend together all ingredients with salt and pepper to taste until smooth.

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