Belgian Endive with Roquefort, Walnuts and Cranberries

Belgian Endive with Roquefort, Walnuts and Cranberries


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This is the salad for blue cheese lovers. Pair with a grilled steak and boiled baby red skin potatoes for a classic steak house meal.

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San Francisco, CA


  • 4 heads Belgian endive
  • 1/4 C. cranberries, dried
  • 1/2 C. California walnuts, coarsely chopped
  • Roquefort cheese, crumbled
  • 1/2 C. Roquefort dressing, prepared*
  • *Roquefort Dressing
  • 1/4 C. Roquefort cheese
  • 3/4 C. mayonnaise
  • 1/3 C. buttermilk
  • Juice of one lime
  • 1/2 tsp. Worcestershire sauce
  • 1/8 tsp. cayenne pepper
  • 1 Tbs. red wine vinegar
  • Pinch of black pepper

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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.

*Roquefort Dressing

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

The Vintage Press recipe provided courtesy of Chef David Vartanian on behalf of the Walnut Marketing Board.

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