Roquefort Vinaigrette

Assemble these supplies:

• 1 large clove garlic, mashed
• cup olive oil
• 2 ounces Roquefort cheese
• 3 tablespoons sherry wine vinegar or red wine vinegar
• 2 tablespoons &erne fraiche or sour cream
• 2 or 3 rinsed anchovy fillets (optional)
• Freshly ground black pepper
• 3 tablespoons minced fresh chives, or 1 tablespoon freeze-dried

Steps in preparation:

1. Combine all ingredients except pepper and chives, in­cluding anchovy fillets if desired, in container of blender or food processor and blend until smooth. 
2. Season carefully with pepper. 
3. You will probably not need salt since both Roquefort and anchovies are salty.
4. Using rubber spatula, stir minced chives into dressing and set aside until serving time. 
5. Stir again just before serving and spoon over cauliflower.