Watercress Endive Salad With Roasted Pears and Roquefort Recipe

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

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

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.

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 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.

Watercress Endive Salad With Roasted Pears and Roquefort

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