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Hearts of Romaine with Roquefort and Toasted Pecans
- 12 ounces crumbled Roquefort cheese (about 3 cups)
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1/4 cup water
- 1/4 teaspoon hot pepper sauce
- 4 hearts of romaine, quartered lengthwise
- 4 ounces pecan halves, toasted, coarsely chopped
Directions:View on Bon Appetit
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