Ice Plant Salad With Creamy Roquefort Dressing

1 lb Ice Plant
1/2 cup Roquefort cheese
4 Tbsp heavy cream
3 Tbsp sour cream
1/2 lemon, juiced
salt and pepper to taste
2 Tbsp chives, chopped

Wash and dry the ice plant thoroughly.
Make dressing by putting the cheese, heavy cream, sour cream, and lemon juice in blender and pulsing until smooth.  Taste and add salt and pepper, then pulse again, taste, until dressing is flavored well.
Put the ice plant in a large salad bowl and toss with the dressing, then sprinkle with cut chives.
Serve immediately on chilled salad plates.