Ingredients

• 4 heads Belgian endive
• 1/4 cup cranberries, dried
• 1/2 cup walnuts, coarsely chopped
• 4 ounces Roquefort cheese, crumbled
• balsamic vinegar, for drizzling

Directions

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 a little of the nut mixture into each leaf and drizzle with a little balsamic vinegar.

Ingredients

• 2 Belgian Endives, cored
• 1 white onion, diced
• 1 garlic clove, diced
• 2 tablespoons butter
• 2 large potatoes, peeled and diced
• 2 cups chicken broth
• 1 cup milk or cream
• salt and pepper to taste
• chopped chives
• dill sprigs for garnish

Directions

1. Mince the Belgian Endives, reserving a few small leaves for garnish.
2. Saute the onion, garlic, and minced Belgian Endives in the butter for three minutes. Add the potatoes and chicken broth and simmer for about fifteen minutes or until the potatoes are soft. Put this in a blender or food processor and process until smooth.
3. Add the milk, salt, and pepper and blend.
4. Serve hot or cold. Garnish with the small Belgian Endive leaves, chives, and dill.