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 Recipe

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Preparation: 20 mins
Total: 20 mins
Serves: 4 people


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


  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.
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