Belgian Endive With Roquefort, Walnuts and Cranberries

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

• Ready In: 5 mins
• Serves: 4

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

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.