Belgian Endive, Pineapple and Watercress Salad

A unique salad loaded with flavor,

  • Servings:
  • Cook Time: 10 mins
  • Main Ingredient: Belgian Endive


  • 3 tsp. Regina┬« Red Wine Vinegar
  • 1 tsp. Dijon mustard
  • 2 Tbsp. olive oil
  • 1 tsp. parsley (chopped)
  • 1/2 cup Roquefort cheese (crumbled)
  • 36 Belgian endive leaves (washed, dried)
  • 2 bunches watercress (washed, stems removed)
  • 1 pineapple (sliced)
  • 1/3 cup toasted walnuts (chopped)


Mix vinegar, mustard, olive oil, parsley, stirring in Roquefort cheese last. Place endive leaves in star formation on chilled plates. Arrange pineapple slices and watercress between spears. Spoon dressing over, sprinkle with walnuts.

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