Endive, Pear And Roquefort Salad Recipe

Name: Endive, Pear And Roquefort Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -6 heads Belgian endive; 1 1/2 tablespoons champagne vinegar (or white wine vinegar); 3/4 teaspoon Dijon mustard; 1 egg yolk (at room temperature); 3/4 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 6 tablespoons olive oil; 2 ripe bartlett pears (halved, cored and sliced); 1/4 lb of good Roquefort cheese; 1/2 cup of toasted walnut halves

Servings: persons

4 -6 heads Belgian endive
1 1/2 tablespoons champagne vinegar (or white wine vinegar)
3/4 teaspoon Dijon mustard
1 egg yolk (at room temperature)
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 tablespoons olive oil
2 ripe bartlett pears (halved, cored and sliced)
1/4 lb of good Roquefort cheese
1/2 cup of toasted walnut halves

1
Trim off the core end of each head of endive and slice it in half lengthwise.
2
Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
3
In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt and pepper.
4
Slowly whisk in the olive oil to make an emulsion.
5
Toss the pears with some vinaigrette and place on the endive.
6
Drizzle the remaining vinaigrette over the endive leaves to moisten them.
7
Crumble the Roquefort onto the endive.
8
Sprinkle with walnuts and serve at room temperature.
9
Enjoy!

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 -6 heads Belgian endive, 1 1/2 tablespoons champagne vinegar (or white wine vinegar), 3/4 teaspoon Dijon mustard, 1 egg yolk (at room temperature), and more.

Yes, Endive, Pear And Roquefort Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Endive, Pear And Roquefort Salad

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