Belgian Endive with Roquefort, Walnuts and Cranberries
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
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.
Pairs Well With
Per serving: 355 calories, 11g protein, 34g carbohydrate, 18g fiber, 20mg cholesterol, 520mg sodium, 22g total fat, 4g saturated fat