2 1/2 oz Roquefort cheese

1 tb Minced fresh parsley

3 tb Olive oil

3 tb 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.