Belgian Endive With Roquefort Walnuts And Cranberries Food

ENDIVE, PEAR, AND ROQUEFORT SALAD

Steps:

• Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
• In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

BELGIAN ENDIVE WITH ROQUEFORT, WALNUTS AND CRANBERRIES

Steps:

• 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

BELGIAN ENDIVE WITH ROQUEFORT, WALNUTS AND CRANBERRIES

Steps:

• 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.

BELGIAN ENDIVE WITH ROQUEFORT DRESSING

Steps:

• In a small bowl, whisk mustard with vinegar.
• Add oil, garlic, salt and pepper, and whisk until vinaigrette thickens.
• In a large serving bowl, toss endives, walnuts and Roquefort with the dressing. Serve chilled.