California Endive with Point Reyes Original Blue Cheese and Port-Soaked Walnuts

Contributor: Chefs Brian Streeter and Richard Haake, Cakebread Cellars

Jack and Dolores Cakebread established Cakebread Cellars in 1972 in Rutherford, California. Ever since the early days of the winery, Cakebread Cellars has been known for its gracious hospitality as well as its fine wines. "When we first got started, I would prepare lunches at home to offer to visitors who came to our ranch, " Dolores notes. " We would ask friends and wine trade guests to bring old clothes and boots and we'd put them to work before we all gathered in the shade to share a glass or two of wine and have some food." From that beginning, Cakebread Cellars has developed a culinary program that promotes the art of creating dishes that make the most of local food products and Cakebread Cellars wines. Dolores Cakebread, along with Resident Chefs Brian Streeter and Richard Haake, have had plenty of opportunity to develop tried-and-true recipes showcasing both Cakebread wines and the cornucopia of fruits and vegetables provided by the winery's gardens, which yield everything from 17 varieties of heirloom tomatoes to quinces, pomegranates, figs, and pumpkins. Many of these recipes can be found in The Cakebread Cellars Napa Valley Cookbook, published in 2003 by Ten Speed Press. Cakebread Cellars has been at the forefront of the American healthy-eating movement since the early 1980's. "We realized that if we wanted to live to see the business grow, we'd have to eat healthier," Dolores jokes. In 1986, Dolores founded the American Harvest Workshop, an annual four-day seminar where top chefs from around the country interact with the winemaker, Northern California farm purveyors, and media representatives to discuss wine, food, and a healthy lifestyle. California Vegetable Specialties is a long-time participant in the American Harvest Workshop, and California Endive is often on the winery menu. We thank the Cakebreads and Chefs Brian and Richard for allowing us to share some of these wonderful creations with you.

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Ingredients

• 4 ounces walnut pieces
• 2 cups ruby port
• 3 ounces Point Reyes Farmstead Cheese Original Blue
• 2 tablespoons milk
• 2 heads California Endive

Instructions

1. Place walnuts and port in a small saucepan. Simmer over medium heat for 10 minutes. Remove from the heat and allow to rest for 20 minutes.
2. Return mixture to the heat and reduce until the port thickens and glazes the nuts.
3. Combine the blue cheese and milk in a bowl, and mash with the back of a spoon until smooth.
4. Separate the California Endive into spears and trim each spear to a 2"serving size. Reserve the center for another use.
5. Place a spoonful of Original Blue cheese on each leaf and top with a couple of walnut pieces.
6. Drizzle a little of the reduced port on top and serve. Serves 4 to 6.

Note

Enjoy this endive starter with a glass of Cakebread Cellars Vinehill Cabernet Sauvignon.

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