Recipes - Salads

Stilton and Endive Spirals with Creamy Walnut Vinaigrette

Stilton and Endive Spirals with Creamy Walnut Vinaigrette

This beautiful first course was created by Chef Sara Moulton and published in the May 1999 issue of Gourmet magazine in conjunction with California Walnuts.


225g/8oz. Stilton cheese at room temperature
7 tbsp. walnut oil
175g/6oz California walnuts
2 tbsp. white-wine vinegar
110g/4 oz. cream cheese, softened
3 Belgian endive
2 tsp Dijon mustard


1. Preheat over to 190C/375° F/Gas5. Toss walnuts with 1 tablespoon of oil and salt to taste and arrange in one layer on a baking sheet. Bake for 8 minutes. Let cool and chop coarse.

2. In a food processor blend the Stilton and the cream cheese until smooth. Cut 1/2-inch from the bottom of each endive and separate the leaves until you reach the smaller, inner leaves, leaving them attached. Spread each separated leaf with some of the Stilton mixture and reconstruct each endive by pressing the leaves back together, Stilton side in, around the reserved endive core.

3. In a small bowl whisk together the mustard, vinegar and salt and pepper to taste, and add the remaining oil in a stream, whisking. Slice the stuffed endives crosswise about 1/2-inch thick. Arrange 3 slices on each plate, drizzle with sauce and sprinkle with walnuts.

Serves 4 - 6