Roquefort Dressing

2 cups olive oil
1 cup vinegar
Juice of 1 lemon
2 teaspoons paprika
Dash of Worcestershire sauce
1 little grated onion
1/8 teaspoon cayenne pepper
1 teaspoon salt
8 ounces Roquefort cheese, mashed

Place oil and vinegar in a quart jar. Add remaining ingredients and mix well. Refrigerate indefinitely (flavor improves with time). Shake well before serving.

Makes 4 cups.

Bleu cheese may be substituted for the Roquefort.