4-6 endives
Roquefort Cheese (crumbled)
1 cup walnuts (shelled and chopped)
1 cup dried cranberries
1/4 cup grape seed oil (or walnut oil)
Directions:
Wash, clean and dry the endives and cut at the base. Pull apart the leaves ensuring that you have about 4-5 leaves from each endive that are equal in length.
Lay the endive leaves flat on a plate. Add to the inside of the leaves a few walnuts, cranberries, and Roquefort. Drizzle a few drops of grape seed or walnut oil over the leaves for a subtle flavor.
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