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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Endive, Pear And Roquefort Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions