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DELICATE LETTUCE HEARTS, FRESH FOREST NUTS, BLUE CHEESE SERVED WITH CLASSIC FRENCH SAUCE; BELGIAN ENDIVE SALAD, FRANCE

Belgian Endives

Walnuts

Olive Oil, Mustard

Roquefort Cheese

Ingredients

Belgian Endives – 6 whole endives

Walnuts – 5 whole walnuts in shells

Roquefort Cheese – 1.5 inch slice of cheese

Dijon Mustard – 3 teaspoons

Extra Virgin Olive Oil – 3 tablespoons

Water – 3 tablespoons

Salt – to taste

Freshly Ground Black Pepper – to taste

Belgian Endive – The discovery of the Belgian Endive dates back to the year 1830.  A Belgian farmer discovered by accident in his underground cellar a lettuce cultivation style without using any light.  The underground darkness enables a slow growing process that delivers delicate lettuce hearts called the Belgian Endive.  In 1872, the Belgian Endive entered the French market and began France’s everlasting love affair with this uniquely special vegetable.  The white and cream colored endive hearts reflect the oval shaped lettuce with yellow edged leafs.  The slightly bitter flavored endive leaves are high in fiber, vitamins and minerals.  The French cuisine incorporates Belgian Endive into many recipes, such as fresh salads, soups and braised dishes.  Our featured Belgian Endive Salad recipe is simple to make and perfectly unifies all ingredients.  The crunchy lettuce leaves, fresh walnuts and strong flavored Rockford cheese are drizzled with a classic mustard dressing creating a refreshing and nutritious salad.  The Belgian Endive Salad reflects the simplicity of the classic French cuisine that emphasizes the freshest products from the French gardens, farms and forests.

Mustard Sauce

Belgian Endives

Cracked Walnuts

Belgian Endive Salad

Preparation Method

Step 1 – Cut the small stem of the Belgian endives and gently separate the leaves.  Cut the lettuce hearts into quarters.  In the serving bowl place the lettuce leaves facing up.      

Step 2 – Crack the walnuts into halves and slice the cheese into smaller pieces.  

Step 3 – Mix the mustard and olive oil into a creamy texture.  Add the water, freshly ground pepper and salt, and mix until it becomes a smooth consistency.    

Step 4 – Drizzle the mustard sauce over the Belgian endives.  Place the pieces of cheese and walnuts on the lettuce leaves and serve immediately.        

Step 5 – Relish the balance of textures, colors and flavors!

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