70ml milk
150g crème fraîche or sour cream
240g mayonnaise
100ml natural yogurt
200g blue cheese, crumbled
10g Worcestershire sauce
A few drops Tabasco
8g salt
4g finely crushed black pepper
2 heads of endive, leaves separated
20g toasted walnuts
20g blue cheese, lightly crumbled
1 tsp finely chopped chives
30ml blue cheese dressing
Place all the ingredients into a blender and blend until smooth and creamy.
Check seasoning and acidity, adjusting if needed.
Transfer to a squeezy bottle and chill until required.
Place the endive leaves into a bowl, add the walnuts, crumbled blue cheese and chives.
Dress lightly with the blue cheese dressing, mix gently and season if needed.
Arrange neatly in a bowl, stacking the leaves for height.
70ml milk
150g crème fraîche or sour cream
240g mayonnaise
100ml natural yogurt
200g blue cheese, crumbled
10g Worcestershire sauce
A few drops Tabasco
8g salt
4g finely crushed black pepper
2 heads of endive, leaves separated
20g toasted walnuts
20g blue cheese, lightly crumbled
1 tsp finely chopped chives
30ml blue cheese dressing
Place all the ingredients into a blender and blend until smooth and creamy.
Check seasoning and acidity, adjusting if needed.
Transfer to a squeezy bottle and chill until required.
Place the endive leaves into a bowl, add the walnuts, crumbled blue cheese and chives.
Dress lightly with the blue cheese dressing, mix gently and season if needed.
Arrange neatly in a bowl, stacking the leaves for height.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.