Belgian Endive with Roquefort, Walnuts and Cranberries

Discussion in 'Food and nutrition' started by Glasshousejohn, Apr 20, 2006.

  1. Belgian Endive with Roquefort, Walnuts and Cranberries

    Just in time for spring - a light and elegant appetizer that's simple to

    Serves 4

    4 heads Belgium endive
    1/4 cup cranberries, dried
    1/2 cup California walnuts, coarsely chopped
    4 oz. Roquefort cheese, crumbled
    1/2 cup Roquefort dressing, prepared*

    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.
    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

    Roquefort Dressing

    1/4 cup Roquefort cheese
    3/4 cup mayonnaise
    1/3 cup buttermilk
    Juice of two limes
    1/2 teaspoon Worcestershire sauce
    1/8 teaspoon cayenne pepper
    1 tablespoon red wine vinegar
    pinch black pepper

    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 flavour.

    John H
    YM: ferrengi_klingon_trek

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