Belgian Endive With Roquefort Walnuts And Cranberries Recipe

Ingredients for Belgian Endive With Roquefort Walnuts And Cranberries

• 1 head Belgian endive
• 1/4 cup dried cranberries
• California Walnut
• Roquefort Cheese
• 1/4 cup mayonnaise
• 2 tablespoons buttermilk
• Lime, Juice Of
• 1 teaspoon Worcestershire sauce
• Cayenne Pepper
• 1 tablespoon red wine vinegar
• Freshly ground black pepper to taste

How to Make Belgian Endive With Roquefort Walnuts And Cranberries

1. Trim the base of the endive using a diagonal cut, then separate the leaves.
2. In a medium bowl, gently combine 1/4 cup dried cranberries, 1/4 cup chopped walnuts, and 2 ounces crumbled Roquefort cheese. Avoid over-mixing to preserve the Roquefort's texture.
3. Spoon the cranberry-walnut-Roquefort mixture into the endive leaves. Garnish each endive spear with a small sprig of fresh watercress.
4. **Make-Ahead Tip:** Prepare the filled endive leaves up to three hours in advance. Cover and chill in the refrigerator.
5. Garnish with additional watercress just before serving.
6. Drizzle generously with Roquefort dressing (recipe below).
7. **Roquefort Dressing:**
8. Gently melt 4 ounces Roquefort cheese in a small saucepan over very low heat, or in a microwave-safe bowl in 15-second intervals, stirring frequently, until melted and smooth. Be careful not to burn the cheese.
9. Let the melted Roquefort cool slightly.
10. In a separate bowl, whisk together the melted Roquefort, 1/4 cup mayonnaise, 2 tablespoons buttermilk, juice of 2 limes, 1 teaspoon Worcestershire sauce, a pinch of cayenne pepper, 1 tablespoon red wine vinegar, and freshly ground black pepper to taste.
11. Mix thoroughly until all ingredients are well combined.
12. For a more intense Roquefort flavor, stir in an additional 2 ounces of crumbled Roquefort cheese.
13. Serve immediately after dressing the endive.