Belgian Endive With Roquefort Walnuts And Cranberries Recipes

BELGIAN ENDIVE WITH ROQUEFORT, WALNUTS AND CRANBERRIES

Steps:

• 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 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. The Vintage Press recipe provided courtesy of Chef David Vartanian

BELGIAN ENDIVE WITH ROQUEFORT, WALNUTS AND CRANBERRIES

Steps:

• 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:.
• 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.

BELGIAN ENDIVE WITH ROQUEFORT DRESSING

Steps:

• In a small bowl, whisk mustard with vinegar.
• Add oil, garlic, salt and pepper, and whisk until vinaigrette thickens.
• In a large serving bowl, toss endives, walnuts and Roquefort with the dressing. Serve chilled.

EASY ENDIVE, CRANBERRY, WALNUT APPETIZERS

Steps:

• Arrange endive leaves on a serving tray.
• Stir blue cheese, cranberries, and walnuts together in a bowl. Place a small amount of the blue cheese mixture on each leaf. Drizzle with balsamic vinegar.

BELGIAN ENDIVE AND APPLE SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend. Season to taste with salt and pepper.
• Combine endive and apples in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries, green onions and walnuts over and serve.