Belgian Endive with Roquefort, Walnuts and Cranberries
Courtesy of Walnut Marketing Board 4 Servings • 15 Min. Prep Time • 10 Min. Cook Time| Ingredients |
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| 4 heads Belgian endive |
| 1/4 c. dried cranberries |
| 1/2 c. chopped California walnuts |
| 4 oz. Roquefort cheese, crumbled |
| 1/2 c. Roquefort dressing, prepared* |
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| Roquefort Dressing: |
| 3/4 c. mayonnaise |
| 1/3 c. buttermilk |
| juice of 2 limes |
| 1/2 tsp. Worcestershire sauce |
| 1/8 tsp. cayenne pepper |
| 1Tbsp. red wine vinegar |
| pinch of coarsely ground black pepper |
Directions:
1. Trim the base of the endive using a diagonal cut, then separate the leaves
2. Toss the cranberries, walnuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much.
3. Spoon the mixture into the endive leaves and garnish with the watercress.
For advance preparation: Fill the Belgian endive leaves up to three hrs. before, cover and chill. Garnish just before serving. Drizzle with Roquefort Salad Dressing, as desired.
Roquefort Dressing:
1. Melt Roquefort Cheese in the oven or in a pan on top of the stove, being very careful not to scorch. Let cool.
2. In a bowl, combine the melted cheese, mayonnaise, buttermilk, juice of two limes, Worcestershire Sauce, cayenne, red wine vinegar, and black pepper; mix well until all ingredients are combined. If desired, add an additional 2 oz. of Roquefort cheese for an even more intense flavor.
Courtesy of Chef David Vartanian for the Walnut Marketing Board
Nutrition:
Calories: 355; Total Fat: 22g; Saturated Fat: 4g; Cholesterol: 20mg; Total Carbs: 34g; Fiber: 18g; Protein: 11g; Sodium: 520mg;Wine Pairings:
Chardonnay