3/4 c. vinegar
1 1/4 c. vegetable oil
1 tbsp. Worcestershire sauce
3 tbsp. sugar
1 1/2 tsp. salt
1/3 lb. Roquefort
1 tsp. dry mustard
1/8 tsp. ground cloves
1/4 tsp. pepper
1/2 c. catsup
1 onion

Mix in food processor. Put in jar and add 1/3 pound Roquefort cheese, crumbled. Shake. Refrigerate.