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Roquefort Dressing

Put four tablespoonfuls of Roquefort cheese in small bowl or soup plate and with fork mash until smooth. Mix one half teaspoonful dry mustard, salt and pepper or paprika to taste, and one tablespoonful of vinegar or lemon juice together until smooth and add to the cheese, and then one-fourth cup of Pompeian Olive Oil, stirring slowly all the time.

When smooth and thick, add one teaspoonful of Worcestershire sauce.

To make salads tastier and more healthful, use imported Pompeian Olive Oil.