Elegant Endive Leaves Stuffed with Roquefort, Walnuts, and Raisins
- 8 endives
- 50 g walnut kernels
- 400 g Roquefort cheese
- 40 g blond raisins
- 5 cl port
- 4 tablespoons walnut oil
- flat-leaf parsley
- freshly ground pepper
- Soak the raisins in the port and let them plump up. Drain them and reserve the remaining port.
- Cut the Roquefort into small cubes. In a bowl, combine with the raisins and lightly crushed walnut kernels (or use whole kernels). Season with a few grinds of pepper.
- Trim the base of the endives and separate the leaves. Wash and pat dry.
- Stuff the endive leaves with the Roquefort mixture and arrange on plates. Drizzle with walnut oil and a few drops of reserved port.
- Finish with chopped flat-leaf parsley.
