Roquefort Sauce: Version I – for delicate salads

• 40 g (1½ oz) Roquefort cheese
• 1 tablespoon wine vinegar</

Put the cheese on a plate and crush it with a fork. Put the crumbs into a bowl and whisk in the vinegar, the cream and finally the chives. Add salt if necessary – Roquefort is already rather salty – and pepper.