BELGIAN ENDIVE WITH ROQUEFORT, WALNUTS AND CRANBERRIES
- Servings: 4
- 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.