Recipe - Roquefort And Spinach Tart

2 tablespoon Fresh lemon juice
One half cup Plain yogurt
One fourth cup Olive oil
One fourth cup Packed fresh parsley leaves
One fourth pound Roquefort or blue cheese;
crumbled (about 3/4
; cup)
One half cup Pecans; toasted lightly and
; cooled

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

Makes about 1 One half cups.

Gourmet June 1994

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Converted by MM_Buster v2.0l.