Recipe - Avocados With Roquefort

2 One half ounce Roquefort cheese
1 tablespoon Minced fresh parsley
3 tablespoon Olive oil
3 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini