4 heads Belgian endive
¼ cup dried cranberries
½ cup California walnuts, coarsely chopped
Roquefort cheese, crumbled
½ cup Roquefort dressing, prepared
Roquefort Dressing
¼ cup Roquefort cheese
¾ cup mayonnaise
⅓ cup buttermilk
1 lime, juiced
½ tsp Worcestershire sauce
⅛ tsp cayenne pepper
1 tbsp red wine vinegar
pinch black pepper
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.
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.
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.
Sugar: 8g
:
Calcium: 181mg
Calories: 518kcal
Carbohydrates: 15g
Cholesterol: 33mg
Fat: 49g
Fiber: 4g
Iron: 1mg
Potassium: 234mg
Protein: 9g
Saturated Fat: 10g
Sodium: 851mg
Vitamin A: 295IU
Vitamin C: 6mg
