Endives with Bleu d'Auvergne, Raisins and Walnuts
Preparation time: 20 minutes · Servings: 4
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- Ingredients:
- 1 - 3 endives
depending on size
- c. butter
- c. fresh cream or Quark cheese
-
10 - 12 oz. Cantorel Bleu d'Auvergne
- 1 lemon
-
1 tsp. walnut oil
- 1 tsp. vinegar
-
1 red beet
-
Several sprigs of chervil
-
1 small bunch of chives
- Walnuts and raisins to decorate
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Direction
- Prepare the endives by cutting off the base.
(Try to keep the leaves intact.)
Wash and pat dry.
- Mix the butter and Bleu d'Auvergne into a paste.
Add the Quark cheese or fresh cream and a drop of lemon juice. Gently stir
to blend.
- Add the chopped chives.
- Fill the endive leaves with cheese mixture and
garnish with a sprig of chervil.
- Decorate with nuts and raisins.
- Mix the peeled, sliced beet with a little bit of water. Emulsify with walnut oil and a bit of vinegar. Season to taste.
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