Belgian Endive with Roquefort, Walnuts and Cranberries Recipe

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.

How To Make Belgian Endive with Roquefort, Walnuts and Cranberries

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

  • 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
  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.

Roquefort Dressing

  1. Melt Roquefort Cheese in the oven or in a pan on top of the stove, being very careful not to scorch. Let cool.
  2. 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.
  3. If desired, add an additional 2 oz. of Roquefort cheese for an even more intense flavor.

For advance preparation:

  1. Fill the Belgian endive leaves up to three hours before, cover and chill.

  2. Garnish just before serving.

  3. Drizzle with Roquefort Salad Dressing, as desired.

How To Make Belgian Endive with Roquefort, Walnuts and Cranberries

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

Preparation: 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
  • cup buttermilk
  • 1 lime juiced
  • ½ tsp Worcestershire sauce
  • tsp cayenne pepper
  • 1 tbsp red wine vinegar
  • pinch black pepper

Instructions

  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.

Roquefort Dressing

  1. Melt Roquefort Cheese in the oven or in a pan on top of the stove, being very careful not to scorch. Let cool.
  2. 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.
  3. If desired, add an additional 2 oz. of Roquefort cheese for an even more intense flavor.

For advance preparation:

  1. Fill the Belgian endive leaves up to three hours before, cover and chill.

  2. Garnish just before serving.

  3. Drizzle with Roquefort Salad Dressing, as desired.

Nutrition

  • Calcium: 181mg
  • Calories: 518kcal
  • Carbohydrates: 15g
  • Cholesterol: 33mg
  • Fat: 49g
  • Fiber: 4g
  • Iron: 1mg
  • Potassium: 234mg
  • Protein: 9g
  • Saturated Fat: 10g
  • Sodium: 851mg
  • Sugar: 8g
  • Vitamin A: 295IU
  • Vitamin C: 6mg
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