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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This dish highlights the robust flavors of Roquefort cheese combined with the crisp texture of endives, enhanced by the richness of cream and the crunch of walnuts.
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Clean the endives and remove any damaged outer leaves.
Cut the Roquefort cheese into small pieces.
In a saucepan, combine the cream and milk, then add the Roquefort cheese. Stir over low heat until the cheese has melted and is well incorporated.
Season the cheese sauce with a pinch of black pepper and salt to taste.
Place the endives on a serving dish and pour the Roquefort sauce over them.
Roughly chop the walnuts and sprinkle them over the endives and sauce.
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Ensure not to overheat the cheese sauce to prevent the cream from separating.
Can I use a different type of cheese?
Yes, you can substitute Roquefort with Gorgonzola cheese for a slightly different flavor profile.
How should I store leftovers?
The dish can be refrigerated for up to one day but might lose some crunchiness.
What can I serve this dish with?
Serve warm as a starter or as a side dish to grilled meats.
Is this dish suitable for vegetarians?
Yes, this dish is suitable for vegetarians.
What is the best way to melt the cheese?
Stir the cheese over low heat until it has melted and is well incorporated into the cream and milk mixture.
