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100 g roquefort cheese
100 ml milk
salt, pepperr
pinch ground nutmeg
half lemon juice
5 tablespoons single cream
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Cut roquefort chees into small cubes, pass through a sieve and blend with the milk. Sesaon with salt, pepper, nutmeg and lemon juice. Whip the cream and fold in the mixture.
This dressing goes very well with radicchio or chicory salad, but can also be used as a dip for cooked vegetables.