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. ---------------------------------------------------------------------------
Nutrition
Ingredients
