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Yervand Otyan

Belgian Endive with Roquefort, Walnuts and Cranberries Recipe

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belgian-endive-with-roquefort--walnuts-and-cranberries-recipe

Ingredients:

Roquefort Dressing:

1/4 cup Roquefort cheese

3/4 cup mayonnaise

1/3 cup buttermilk

2 limes, juice of

1/2 teaspoon Worcestershire sauce

1/8 teaspoon cayenne pepper

1 tablespoon red wine vinegar

Pinch black pepper

Salad:

4 heads Belgian endive

1/4 cup cranberries, dried

1/2 cup California walnuts, coarsely chopped

4 ounces Roquefort cheese, crumbled

1/2 cup Roquefort dressing, prepared

 

Preparation:

Roquefort dressing:

  1. Melt Roquefort cheese in the oven or in a pan on top of the stove, being very careful not to scorch. Let cool.
  2. 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 ounces of Roquefort cheese for an even more intense flavor.

 

Salad:

  1. Trim the base of the endive using a diagonal cut, then separate the leaves.
  2. Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much.
  3. 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.
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