*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

Directions:

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 on behalf of the Walnut Marketing Board.

Serving Size: Makes 4 Servings