With a Grateful Prayer and a Thankful Heart: Endive, Pear, and Roquefort Salad

Tuesday, September 29, 2015

Endive, Pear, and Roquefort Salad

Ina never disappoints with her recipes and this is another great one.
I combined spring greens with the Belgian endive and think you can use whatever your favorite greens are for a great salad.

Oh, and maybe you noticed the walnut are missing from the photo. I made the salad and served to friends for lunch but didn't have a chance to get a photo. The next day when I made for this post, I totally forget the nuts!

Endive, Pear, and Roquefort Salad

PRINT RECIPE
Ingredients
4 to 6 heads of 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 freshly ground black pepper
6 tablespoons olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound Roquefort cheese
1/2 cup toasted walnut halves

Directions
Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.

In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.


4 comments:

coco said...

= LOVE :)

Lynn said...

Sounds really good! And it looks like a great year for both local apples and pears:@)

My Recent Favorite Books said...

This sounds really good! =) And looks good too!

janice15 said...

Looks refreshing nice for Autumn.. with love Janice

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