Avocado Salad with Roquefort

Roquefort is a great cheese. Praise to that legendary French shepherd boy who, according to legend, left his simple lunch in some cave, which included a small piece of ordinary fresh cheese. Then, when the boy returned for him a few days later, he was surprised to notice that the mold covering his cheese was not only edible, but also very tasty! He provided a lot of pleasant minutes for a huge number of representatives of the human race.

Ingredients

• small bunch of parsley
• 100 g Roquefort cheese
• 5 tbsp. l. olive oil
• 3 tbsp. l. lemon juice plus for avocado
• 2 avocados
• 1 red bell pepper
• 1 small head of lettuce
• several halves of walnuts
• salt, ground white pepper

Directions

1. Remove the stems from the parsley, chop the leaves. Mash the cheese and parsley into a bowl with a fork. While stirring, pour in the olive oil and 2 tbsp. l. lemon juice, mix thoroughly. Season with salt and pepper to taste. Place in the freezer for 20 minutes.
2. Cut the avocado in half lengthwise. Turn the halves, one clockwise and the other counterclockwise, and separate them. Take out the bone.
3. Cut the avocado pulp into large wedges and sprinkle with lemon juice immediately so that it does not darken. Peel the pepper from seeds and partitions, cut into thin cubes. Divide the lettuce into leaves, rinse and dry.
4. Place the lettuce on a platter, with the avocado and pepper mixture on top. Sprinkle with nuts. Remove the Roquefort mass from the freezer, break it into pieces with a fork, put them on the salad. Let stand at room temperature for 10 minutes. and serve.