Belgian Endive with Roquefort, Walnuts & Cranberries

By David Vartanian
Total Time
5 Mins
Serves
4
Meal
Brunch Dinner Lunch
Course
Appetizers

DESCRIPTION

This salad with crunchy walnuts is for real blue cheese lovers. Pair with a grilled steak and boiled baby red skin potatoes for a classic steak house meal.

Prep Time
5 Mins
Cook Time
0 Mins
Total Time
5 Mins
Calories
480
Total Fat
35
Polyunsaturated Fat
17
Cholesterol
31
Sodium
1240
Carbohydrates
31
Dietary Fiber
17
Protein
16

Ingredients

Roquefort Dressing

  • 1/4 cup Roquefort cheese
  • 3/4 cup mayonnaise
  • 1/3 cup buttermilk
  • 2 limes, juice of
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon red wine vinegar
  • Pinch black pepper

Salad

  • 4 heads Belgian endive
  • 1/4 cup cranberries, dried
  • 1/2 cup California walnuts, coarsely chopped
  • 4 ounces Roquefort cheese, crumbled
  • 1/2 cup Roquefort dressing, prepared*

Preparation

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. If desired, add an additional 2 ounces of Roquefort cheese for an even more intense flavor.

salad

  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. 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.