Forktionary

Belgian Endive With Roquefort Walnuts And Cranberries Recipe

Elevate your appetizer game with this sophisticated and surprisingly simple recipe for Belgian Endive with Roquefort, Walnuts, and Cranberries! Chef David Vartanian's vintage recipe delivers a delightful combination of creamy Roquefort, crunchy walnuts, tart cranberries, and crisp endive. Perfect for holiday parties or a special weeknight treat.

Prep Time 15 mins
Cook Time 5 mins
Calories 369.6 kcal
Protein 22g
Rating 5.0 (1 Reviews)
Belgian Endive With Roquefort Walnuts And Cranberries 90

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Belgian Endive With Roquefort Walnuts And Cranberries

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Belgian Endive With Roquefort Walnuts And Cranberries? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

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.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

22g

Fat

15g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Preparation Appetizers Salads