Ratings & Reviews
This recipe is...
rich in veggies
lower in carbs
1 bunch frisee lettuce (curly endive)
1 Belgian endive
1/2 cup crumbled Roquefort cheese (or other blue cheese)
4 tablespoons chopped chives
1. Wash and dry the frisee lettuce and tear the leaves into bite size pieces.
2. Slice through the end of the Belgian endive stalk and pull off any outer dried leaves. Divide the remaining leaves attractively onto four chilled plates.
3. Place the frisee on top of the endive, sprinkle with the Roquefort and garnish each plate with the chives.
Serving Size: 1 cup
Number of Servings: 4
|Fat||5 g||Fiber||4 g|
|Protein||5 g||Saturated Fat||3 g|
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