Hearts of Romaine with Roquefort and Toasted Pecans

• 12 ounces crumbled Roquefort cheese (about 3 cups)
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1/4 cup water
• 1/4 teaspoon hot pepper sauce
• 4 hearts of romaine, quartered lengthwise
• 4 ounces pecan halves, toasted, coarsely chopped

1. Blend 6 ounces cheese, mayonnaise, and yogurt in processor.
2. Add 1/4 cup water and hot pepper sauce; blend until smooth.
3. Season with salt and pepper.
4. (Can be made 1 day ahead.
5. Cover; chill.
6. Whisk before using.)
7. Arrange lettuce on large platter.
8. Drizzle dressing over lettuce.
9. Sprinkle with pecans and remaining cheese and serve.

cheese, mayonnaise, plain yogurt, water, hot pepper sauce, hearts of romaine, pecan halves

Taken from www.epicurious.com/recipes/food/views/hearts-of-romaine-with-roquefort-and-toasted-pecans-106829 (may not work)