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.
- 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*
- 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
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.
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