11358 Belgian Endive with Roquefort, Walnuts and Cranberries 5 minutes 4 servings Thu Jan 03 14:04:56 -0800 2008 Thu Jan 03 14:04:56 -0800 2008 User http://www.chow.com/recipes/11358 Thu, 03 Jan 2008 22:04:56 GMT Belgian Endive with Roquefort, Walnuts and Cranberries

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  • 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.
  • 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.
    • ]]>     http://www.chow.com Megan2300 49 Soup/Salad/Sandwich 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*

    ]]>     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

    ]]>     13742 endive salad