Recipes
BELGIAN ENDIVE WITH ROQUEFORT, WALNUTS AND CRANBERRIES
Belgian Endive with Roquefort, Walnuts and Cranberries
Per serving: 355 calories, 11g protein, 34g carbohydrate, 18g fiber, 20mg cholesterol, 520mg sodium, 22g total fat, 4g saturated fat
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INGREDIENTS
- 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
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.
RECIPE BACKSTORY
Per serving: 355 calories, 11g protein, 34g carbohydrate, 18g fiber, 20mg cholesterol, 520mg sodium, 22g total fat, 4g saturated fat
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Author: The Vintage Press recipe provided courtesy of Chef David Vartanian
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