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–+ servings
Easy Endive and Roquefort Salad Appetizer – vegetarian recipe
Stav Kogan

Easy Endive and Roquefort Salad Appetizer

An effortlessly elegant, no-cook appetizer featuring crisp endive leaves as edible spoons for a mix of tangy blue cheese and delicate mushrooms. Perfect for parties and ready in minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 serving
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 2 large Belgian endives (about 16-24 leaves)
  • 4 oz (115 g) enoki mushrooms, ends trimmed
  • 1/2 cup (57 g / 2.01 oz) crumbled Roquefort or other vegetarian blue cheese
  • 1/3 cup (80 ml) Vinaigrette, your favorite brand or homemade
  • & Variations
  • For a true vegetarian dish, ensure your blue cheese is made with microbial or vegetable-based rennet. Many Stilton, Gorgonzola, and artisanal blues offer vegetarian options.
  • Introduce a nutty crunch by sprinkling toasted walnuts, pecans, or hazelnuts over the top before drizzling with the vinaigrette.
  • If you can't find endive, the small, crisp inner leaves of romaine lettuce or individual radicchio leaves make excellent substitutes.
  • Swap the enoki mushrooms for thinly sliced cremini mushrooms, or add a touch of sweetness with finely diced crisp apple or pear.

Method
 

  1. Prepare the Endive: Carefully separate the leaves from the Belgian endives. Wash and pat them dry, then arrange them on a platter or serving board like small boats.
  2. Assemble the Boats: Place a small cluster of enoki mushrooms into each endive leaf. Evenly sprinkle the crumbled blue cheese over the mushrooms.
  3. Dress and Serve: Just before serving, use a spoon to lightly drizzle your vinaigrette over each filled endive leaf.
  4. Serve immediately for the best crunch.

Nutrition

Calories: 150kcalCarbohydrates: 5gProtein: 6gFat: 12g

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