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   Ingredients :
9 oz (250 g) broccoli, divided into small florets
Celery stalks, rinsed and tough ends removed
Radishes (small if possible), cleaned, rinsed and trimmed
Red pepper, seeded and deveined, cut into thick sticks
Baby carrots, peeled (leave green top intact)
Cherry tomatoes
Hard boiled quail eggs

Roquefort Dip:
1 garlic clove, crushed with teaspoon salt
7 oz (200 g) Roquefort cheese or similar, crumbled
1 cup sour cream
cup heavy cream
Black pepper


Place broccoli florets in a colander and introduce it in boiling water for 1 minute until broccoli color changes to bright green.
Drain the florets and immediately plunge the florets in iced water to stop cooking process and set the green color. Drain again.
Arrange vegetables and quail egg on a large platter or a shallow basket and serve with the Roquefort dip on the side.

Roquefort Dip:
Mix garlic with Roquefort cheese in a bowl and mash with the back of a spoon. Stir in sour cream, salt and pepper and mix. Add heavy cream and mix until the consistency is slightly thinner than sour cream. If a thinner cream is desired add milk or cream.
Refrigerate dip until 20 minutes before serving. Cream will thicken in the refrigerator but will return to its original consistency as it comes to room temperature.
        Yields: 2 cup
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