Belgian Endive With Roquefort, Walnuts and Cranberries |
|
 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
|
Belgian Endive with Roquefort, Walnuts and Cranberries. The Vintage Press recipe provided courtesy of Chef David Vartanian. Ingredients:
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 |
Directions:
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.
|
|