Ingredients
4 heads Belgian endive
¼ cup dried cranberries
½ cup California walnuts, coarsely chopped
Roquefort cheese, crumbled
½ cup Roquefort dressing, prepared
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
Preparation
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.
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.
Fill the Belgian endive leaves up to three hours before, cover and chill.
Garnish just before serving.
Drizzle with Roquefort Salad Dressing, as desired.
