Belgian Endive With Roquefort Walnuts And Cranberries Recipe

Ingredients

4 heads Belgium endive

1/4 cup cranberries, dried

1/2 cup California walnuts, coarsely chopped

Roquefort cheese, crumbled

1/2 cup Roquefort dressing, prepared*

*Roquefort Dressing

1/4 cup Roquefort cheese

3/4 cup mayonnaise

1/3 cup buttermilk

Juice of one lime

1/2 teaspoon Worcestershire sauce

1/8 teaspoon cayenne pepper

1 tablespoon red wine vinegar

Pinch of black pepper

Preparation

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.

The Vintage Press recipe provided courtesy of Chef David Vartanian