Watercress Endive Salad With Roasted Pears and Roqu

Name: Watercress Endive Salad With Roasted Pears and Roquefort
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; salt & freshly ground black pepper; 4 large bartlett pears; ¼ cup ruby port; 2 tablespoons olive oil; ⅔ cup walnuts, coarsely chopped; 2 bunches watercress; 6 Belgian endive; 8 ounces Roquefort cheese, crumbled

Servings: persons

1
To make the dressing, whisk together the olive oil, vinegar and mustard in a bowl.
2
Season with salt and pepper to taste.
3
Preheat the oven to 400F.
4
Peel pears.
5
Cut into quarters and core.
6
Cut each pear into approximately 10 thick slices each.
7
Place pear slices in a bowl and toss well in the Port and the 2 tablespoons olive oil.
8
Arrange on a heavy baking sheet in a single layer and bake for 20 minutes or until slices are just tender.
9
Let cool.
10
Place walnuts on baking sheet.
11
Toast for 5 minutes.
12
Watch them carefully so they do not burn.
13
Remove the tough stems from the watercress.
14
Remove cores from the endive and cut into thick slices.
15
To serve, arrange watercress around the outer edge of a large serving platter with the endives in the centre.
16
Drizzle with dressing.
17
Top with roasted pear slices and sprinkle with toasted walnuts and crumbled Roquefort.

691

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

You need 11 ingredients. The key ingredients include: ½ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, salt & freshly ground black pepper, and more.

Yes, Watercress Endive Salad With Roasted Pears and Roquefort 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!

Watercress Endive Salad With Roasted Pears and Roquefort

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions