1/4 c. crumbled roquefort cheese
3/4 c. salad oil
2 tbsp. water
1/4 c. wine vinegar
2 shallots or 1 sm. green onion
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. dry mustard

Place all ingredients in blender. Cover and blend 10 seconds. Yield: 1 1/4 cup.