Belgian Endive With Roquefort, Walnuts and Cranberries

Total Time
5mins
Prep 5 mins
Cook 0 mins

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

Ingredients Nutrition

Directions

  1. Trim the base of the endive using a diagonal cut, then separate the leaves.
  2. Toss the cranberries, nuts 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.
  4. 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.
  5. Roquefort Dressing:.
  6. 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.

Reviews

(1)
Most Helpful

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?

Cheryl W. December 18, 2009

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