Composition / ingredients
Cooking method
1. Fry the walnuts in a dry frying pan without adding oil for 5-10 minutes. Cool a little, chop with a knife coarsely, put in a bowl, add honey, mix.
2. Cut the endive in half. Melt part of the butter (20 grams) in a frying pan, fry the endive halves on it for 5-8 minutes, then turn to the other side, continue to fry on low heat for another 10-15 minutes, then season with salt and pepper. In this way, fry the second batch, adding a little oil.
3. In a small saucepan, melt the remaining butter, add flour, mix, keep on low heat for about 5 minutes, then add milk, stirring constantly, boil the sauce to a thick consistency. Now remove from the heat, add the cheese in parts, mix each time with a whisk so that the cheese completely melts and the sauce is homogeneous. 
4. We cut each half of the endive lengthwise into a couple more parts so that it is convenient to eat. Pour a little white sauce on the dish, place endive on it, sprinkle with walnuts, additionally pour honey if desired.
Immediately serve on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Honey - 400 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Endive - 17 kcal/100g
- Cheese with mold - 353 kcal/100g
- Hermelin - 303 kcal/100g
- Gorgonzola - 330 kcal/100g
