4 heads Belgium endive
1/4 cup cranberries, dried
1/2 cup California walnuts, coarsely chopped
Roquefort cheese, crumbled
1/2 cup Roquefort dressing, prepared*

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

1/4 cup Roquefort cheese
3/4 cup mayonnaise
1/3 cup buttermilk
Juice of one lime
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 tablespoon red wine vinegar
Pinch of black pepper

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.

Serves 4
Per serving: 355 calories, 11g protein, 34g carbohydrate, 18g fiber, 20mg cholesterol, 520mg sodium, 22g total fat, 4g saturated fat

The Vintage Press recipe provided courtesy of Chef David Vartanian