Belgian Endive With Roquefort Walnuts And Cranberries Recipes

BELGIAN ENDIVE WITH ROQUEFORT, WALNUTS AND CRANBERRIES

Belgian Endive With Roquefort, Walnuts and Cranberries image

Belgian Endive with Roquefort, Walnuts and Cranberries. The Vintage Press recipe provided courtesy of Chef David Vartanian.

Provided by Megan2300

Categories < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 heads Belgian endive
1/4 cup cranberries, dried
1/2 cup california walnut, coarsely chopped
Roquefort cheese, crumbled
1/2 cup Roquefort cheese, dressing prepared
Roquefort cheese, dressing
1/4 cup Roquefort cheese
3/4 cup mayonnaise
1/3 cup buttermilk
1 lime, juice of
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 tablespoon red wine vinegar
1 pinch black pepper

Steps:

Trim the base of the endive using a diagonal cut, then separate the leaves.
Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much.
Spoon the mixture into the endive leaves and garnish with the watercress.
For advance preparation: Fill the Belgian endive leaves up to three hours before, cover and chill. Garnish just before serving. Drizzle with Roquefort Salad Dressing, as desired.
Roquefort Dressing:.
Melt Roquefort Cheese in the oven or in a pan on top of the stove, being very careful not to scorch. Let cool. 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.

Nutrition Facts : Calories 369.6, Fat 25.2, SaturatedFat 3, Cholesterol 12.3, Sodium 455.1, Carbohydrate 31.9, Fiber 17.3, Sugar 5.7, Protein 11.3

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