Yield: 4 servings
|2½ ounce||Roquefort cheese|
|1 tablespoon||Minced fresh parsley|
|3 tablespoons||Olive oil|
|3 tablespoons||Fresh lemon juice|
|Freshly ground white pepper|
|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.