Recipe: Belgian Endive with Roquefort, Walnuts and Cranberries

BELGIAN ENDIVE WITH ROQUEFORT, WALNUTS AND CRANBERRIES

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 (recipe follows)

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.

ROQUEFORT DRESSING

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

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.

Serves 4
Source: The Vintage Press recipe provided courtesy of Chef David Varta