BELGIAN ENDIVE WITH ROQUEFORT, WALNUTS AND CRANBERRIES

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

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

Directions

  • 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 desired.

Notes

Per serving: 355 calories, 11g protein, 34g carbohydrate, 18g fiber, 20mg cholesterol, 520mg sodium, 22g total fat, 4g saturated fat

Categories: Salad 

Author Credit: The Vintage Press recipe provided courtesy of Chef David Vartanian

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