Hearts of Romaine with Roquefort and Toasted Pecans

Ingredients

• 4  hearts of romaine quartered
• 0.5 cup mayonnaise 
• 4 ounces pecan halves toasted coarsely chopped
• 0.3 teaspoon pepper sauce hot
• 0.5 cup yogurt plain
• 3 cups roquefort cheese crumbled
• 0.3 cup water 

Equipment

• whisk

Directions

1. Blend 6 ounces cheese, mayonnaise, and yogurt in processor.
2. Add 1/4 cup water and hot pepper sauce; blend until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.
3. Whisk before using.)
4. Arrange lettuce on large platter.
5. Drizzle dressing over lettuce.
6. Sprinkle with pecans and remaining cheese and serve.