Endive, Pear and Roquefort Salad

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A refreshing salad featuring Belgian endive, ripe pears, and Roquefort cheese, topped with a homemade vinaigrette.

Penny omits the egg yolk.

Servings

11

Vegetarian
Salad
Dairy-Free
Kid Friendly

Ingredients

  • 9 heads Belgian Endive trimmed and sliced in half lengthwise
  • 3 tablespoons Champagne Vinegar or good white wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 extra large egg yolk at room temperature
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoons black pepper freshly ground
  • 3/4 cup olive oil
  • 1/2 pound Roquefort cheese
  • 3 ripe pears halved, cored, and sliced
  • 1 cup toasted walnut halves

Preparation

  1. Trim core end of each head and slice in half lengthwise. Cut out cores, separate leaves into large salad bowl.
  2. In a medium bowl, whisk together vinegar, mustard, egg yolk, salt and pepper. Slowly whisk in olive oil.
  3. Toss pears with some vinaigrette and place on endive. Drizzle vinaigrette over. Crumble Roquefort over. Sprinkle walnuts. Toss.
  4. Serve at room temperature.