Endive Salad with Pears, Roquefort and Walnuts and Dijon Vinaigrette

1. 1

   To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard.

2. 2

   Season with salt and pepper, to taste.

3. 3

   Set aside until needed.

4. 4

   Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss.

5. 5

   Place mixture in the middle of a plate and drizzle with vinaigrette.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.