Endive With Blue Cheese Recipes

Steps:

• Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

Steps:

• Nut Salsa
• Preheat oven to 300°F. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12-15 minutes. Let cool. Toss in a medium bowl with blue cheese, oil, honey, lemon juice, salt, and pepper.
• Dressing and Assembly
• Whisk apple juice, vinegar, lemon juice, oil, and 1/4 tsp. lemon zest in a small bowl; season dressing with salt.
• Toss endive in a large bowl with half of dressing; season with salt.
• Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.

Steps:

• Lay out quartered endive leaves on a platter.
• Crumble blue cheese into a large jar. Using a fork, smash up the cheese a little bit in the jar.
• Add to the jar vinegar, olive oil, and pepper. Put a lid tightly on the jar and shake the dressing until it's creamy and combined.
• Pour a few tablespoons of dressing over the salad and serve immediately. Store extra dressing in the refrigerator.

Steps:

• Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper.
• Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette).

Steps:

• In a small bowl, combine lemon juice and water; add apple and toss to coat. Drain and pat dry. , Combine the apple, celery, blue cheese and mayonnaise; spoon 1 tablespoonful onto each endive leaf. Sprinkle with hazelnuts.

Steps:

• Slice off the base of the endive and separate the endive leaves, carefully pulling them off at the base so they're intact.
• Lay the leaves on a large servign tray in a decorative pattern - such as concentric circles or diagonal rows.
• Fill the base of each leaf (the strongest and whitest part) with a heaping teaspoon of blue cheese crumbles. Sprinkle each with nuts and top with a drop or two of honey.
• Now slip into something fabulous.

Steps:

• Place endive leave spears with the natural curve facing up on a platter.
• Place blue cheese and pine nuts at the wide edge of the endive, dividing evenly.
• Drizzle about ¼ teaspoon of vinaigrette along entire length of endive.
• Garnish with chervil and serve.

Steps:

• Arrange the endive, sliced in half lengthwise, on an individual serving dish. Spoon about two tablespoons of blue-cheese dressing over the cut halves. Sprinkle the tops with one tablespoon of chopped walnuts.

Steps:

• Set oven at 325 deg F/ 160 deg Celsius.
• Thinly slice off the discoloured end of the endives.
• Cut each endive in two, lengthwise. If any leaves fall away, gather them and use them when wrapping in the bacon strips.
• Season each endive half well with ground nutmeg and white pepper. It is fine just to season the cut halves, because they fall apart easily when handled.
• Wrap each halved endive in one or two slices of bacon with a fatty rind -- you need that. Depending on the width of your bacon you might need only 1 slice. I used "back bacon", which has a lean part with a fatty edge.
• Put the bacon-wrapped endive halves in an oven dish, and spoon in the balsamic vinegar.
• Drizzle each wrapped half with drops of olive oil, and put a piece of foil loosely over the dish.
• Put in the pre-heated oven. After 15 mins remove the foil and bake another 30 minutes.
• While they're baking roughly crumble the blue cheese in chunks.
• Take the dish from the oven, divide the crumbled blue cheese among the 6 endive halves, and bake another 5 minutes or until the cheese starts collapsing and melting.
• Serve as a side dish with a simple chicken dish, a carb like basmati rice, and some sweetish veggie like butternut or sweet potatoes. The sweetish side dish complements the salty endives.
• The endives will still be slightly crunchy.