Roquefort Pear Salad

• 4 ripe pears
• juice of 1 lemon
• ¼ pound

Peel and core pears; cut into ¼-inch slices. Marinate in lemon juice to keep from browning.

Combine Roquefort, cream and cognac, and mash to a smooth paste. Add lemon juice (from pears) and paprika, to taste.

Sandwich cheese mixture between pear slices; place on a bed of Cos lettuce leaves and dress with French Dressing; sprinkle with halved walnuts.