Avocados with Roquefort

• 2 1/2 ounces roquefort cheese
• 1 tablespoon parsley leaves minced fresh
• 3 tablespoons olive oil
• 3 tablespoons lemon juice fresh
• 1 x salt
• 1 x white pepper freshly ground
• 2 each avocados
• 1 x boston lettuce leaves
• 1 x olives sliced ripe

1. Mash cheese with parsely into coarse paste in medium bowl with fork.
2. Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture.
3. Season to taste with salt and pepper.
4. Cut avocados lengthwise in half; remove pits.
5. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well.
6. Taste and adjust seasoning.
7. Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves.
8. Spoon cheese mixture into avocado shells, dividing evenly.
9. Garnish with olives.

roquefort cheese, parsley, olive oil, lemon juice fresh, salt, white pepper, avocados, boston lettuce leaves, olives

Taken from recipeland.com/recipe/v/avocados-roquefort-4350 (may not work)