Name: Belgian Endive with Roquefort, Walnuts and Cranberries Recipe
Prep time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 heads Belgian endive; ¼ cup dried cranberries; ½ cup California walnuts; Roquefort cheese; ½ cup Roquefort dressing; ¼ cup Roquefort cheese; ¾ cup mayonnaise; ⅓ cup buttermilk; 1 lime; ½ tsp Worcestershire sauce; ⅛ tsp cayenne pepper; 1 tbsp red wine vinegar; pinch black pepper

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.

belgian endive with roquefort walnuts and cranberries endive recipe

How To Make Belgian Endive with Roquefort, Walnuts and Cranberries

Light and crisp endive recipe with cheese, nuts, and berries.

Prep: 20 mins

Total: 20 mins

Serves:

Ingredients

4 heads Belgian endive
¼ cup dried cranberries
½ cup California walnuts, coarsely chopped
Roquefort cheese, crumbled
½ cup Roquefort dressing, prepared

Roquefort Dressing

¼ cup Roquefort cheese
¾ cup mayonnaise
⅓ cup buttermilk
1 lime, juiced
½ tsp Worcestershire sauce
⅛ tsp cayenne pepper
1 tbsp red wine vinegar
pinch black pepper

Instructions

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.

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.