Belgian Endive With Roquefort, Walnuts And Cranberries

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Diamond Nuts


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4 heads Belgian endive

¼ cup cranberries, dried

½ cup California walnuts, coarsely chopped

4 ounces Roquefort cheese, crumbled

½ cup Roquefort dressing, prepared*

¼ cup Roquefort cheese

¾ cup mayonnaise

⅓ cup buttermilk

Juice of two limes

½ teaspoon Worcestershire sauce

⅛ teaspoon cayenne pepper

1 tablespoon red wine vinegar

Pinch black pepper

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