Family Best Time >> Food

Endive leaves stuffed with Roquefort cheese and walnuts


Ingredients:8 people
  • endives
    8
  • walnut kernels
    50 g
  • Roquefort
    400g
  • blond raisins
    40 g
  • port
    5 cl
  • walnut oil
    4 tablespoons
  • flat parsley
  • pepper mill


Preparation:


    Difficulty:[usr ]

    Soak the raisins with the port and let them swell, drain them and reserve the remaining port

    Cut the Roquefort into small cubes, put it in a salad bowl with the raisins and the lightly crushed walnut kernels (or use "invalid" walnut kernels), give a few turns of the pepper mill

    Cut the base of the endives and strip them, wash them and pat them dry

    Garnish them with the Roquefort mixture and arrange them on plates, drizzle with a little walnut oil and a few drops of port

    Decorate with chopped parsley.