Ingredients

• 4 heads Belgian endive
• 1/4 cup cranberries, dried
• 1/2 cup california walnut, coarsely chopped
• Roquefort cheese, crumbled
• 1/2 cup Roquefort cheese, dressing prepared
• Roquefort cheese, dressing
• 1/4 cup Roquefort cheese
• 3/4 cup mayonnaise
• 1/3 cup buttermilk
• 1 lime, juice of
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon cayenne pepper
• 1 tablespoon red wine vinegar
• 1 pinch black pepper

Instructions

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.