Belgian Endives – 6 whole endives

Walnuts – 5 whole walnuts in shells

Roquefort Cheese – 1.5 inch slice of cheese

Dijon Mustard – 3 teaspoons

Extra Virgin Olive Oil – 3 tablespoons

Water – 3 tablespoons

Salt – to taste

Freshly Ground Black Pepper – to taste

Belgian Endive – The discovery of the Belgian Endive dates back to the year 1830.  A Belgian farmer discovered by accident in his underground cellar a lettuce cultivation style without using any light.  The underground darkness enables a slow growing process that delivers delicate lettuce hearts called the Belgian Endive.  In 1872, the Belgian Endive entered the French market and began France’s everlasting love affair with this uniquely special vegetable.  The white and cream colored endive hearts reflect the oval shaped lettuce with yellow edged leafs.  The slightly bitter flavored endive leaves are high in fiber, vitamins and minerals.  The French cuisine incorporates Belgian Endive into many recipes, such as fresh salads, soups and braised dishes.  Our featured Belgian Endive Salad recipe is simple to make and perfectly unifies all ingredients.  The crunchy lettuce leaves, fresh walnuts and strong flavored Rockford cheese are drizzled with a classic mustard dressing creating a refreshing and nutritious salad.  The Belgian Endive Salad reflects the simplicity of the classic French cuisine that emphasizes the freshest products from the French gardens, farms and forests.