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Belgian Endive with Roquefort, Walnuts and Cranberries

Contributed by: Megan Moynihan

This is the salad for blue cheese lovers. Pair with a grilled steak and boiled baby red skin potatoes for a classic steak house meal.

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

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

Nutritional Information: 355 calories, 11g protein, 34g carbohydrate, 18g fiber, 20mg cholesterol, 520mg sodium, 22g total fat, 4g saturated fat


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