Mushroom And Blue Cheese Salad

350 g/I2 oz firm white button mushrooms,
wiped and very thinly sliced
1 tablespoon snipped chives
100 g/4 oz Dolcelatte cheese
3 tablespoons plain low-lat yogurt
1 teaspoon pesto sauce
salt
freshly ground black pepper
1 tablespoon grated Parmesan cheese

Put the mushrooms into a bowl with the chives.

Put the Dolcelatte cheese into a blender or food processor with the yogurt, pesto sauce, and salt and pepper to taste; blend until smooth. Stir the dressing into the mushrooms, taking care not to spoil their shape.

Sprinkle the Parmesan cheese over the salad. SERVES 4