Prep 5 mins
Cook 0 mins
Belgian Endive with Roquefort, Walnuts and Cranberries. The Vintage Press recipe provided courtesy of Chef David Vartanian.
- 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
- 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.
This works well as either a salad or an appetizer. It is easy to make and really delicious. It plates up beautifully and gets many requests for the recipe. What more could you want?