Belgian Endive With Roquefort, Walnuts And Cranberries

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.