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Belgian Endive With Roquefort, Walnuts and Cranberries

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“Belgian Endive with Roquefort, Walnuts and Cranberries. The Vintage Press recipe provided courtesy of Chef David Vartanian.”
READY IN:
5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the base of the endive using a diagonal cut, then separate the leaves.
  2. Toss the cranberries, nuts 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.
  4. 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.
  5. Roquefort Dressing:.
  6. 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.

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