Servings: 4
Prep Time: 15 Min.
Cook Time: 10 Min.

+ 4 heads Belgian endive
+ 1/4 c. dried cranberries
+ 1/2 c. chopped California walnuts
+ 4 oz. Roquefort cheese, crumbled
+ 1/2 c. Roquefort dressing, prepared*

+ Roquefort Dressing:
+ 3/4 c. mayonnaise
+ 1/3 c. buttermilk
+ juice of 2 limes
+ 1/2 tsp. Worcestershire sauce
+ 1/8 tsp. cayenne pepper
+ 1Tbsp. red wine vinegar
+ pinch of coarsely ground black pepper

1. Trim the base of the endive using a diagonal cut, then separate the leaves
2. Toss the cranberries, walnuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much.
3. Spoon the mixture into the endive leaves and garnish with the watercress.

For advance preparation: Fill the Belgian endive leaves up to three hrs. before, cover and chill. Garnish just before serving. Drizzle with Roquefort Salad Dressing, as desired.

Roquefort Dressing:
1. Melt Roquefort Cheese in the oven or in a pan on top of the stove, being very careful not to scorch. Let cool.
2. 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 flavor.

Courtesy of Chef David Vartanian for the Walnut Marketing Board

Chardonnay

Calories: 355;   Total Fat: 22g;   Saturated Fat: 4g;   Cholesterol: 20mg;   Total Carbs: 34g;   Fiber: 18g;   Protein: 11g;   Sodium: 520mg;