Roquefort Mousse & Apple

I've been making this mousse (well, really a dip but mousse sounds nicer) for a long time, but just dawned on me tonight to have it with crisp apple wedges rather than the celery sticks which have normally accompanied it.

2 parts cottage cheese

1 part roquefort, or to taste

chives, chopped

ground pepper

salt if necessary

EVOO (1-2 tsp)

1. in a hand-held blender, zip up all the ingredients until thick & smooth
2. fold contents into a whiskey-type clear glass
3. scatter apple wedges around the glass on plate
4. sprinkle more chopped chives & drizzle more EVOO over the whole lot, maybe a couple turns of the pepper mill, if you like