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Learn more Endive, Pear and Roquefort Salad A refreshing salad featuring Belgian endive, ripe pears, and Roquefort cheese, topped with a homemade vinaigrette.
Penny omits the egg yolk. Ingredients 9 heads Belgian Endive trimmed and sliced in half lengthwise 3 tablespoons Champagne Vinegar or good white wine vinegar1 1/2 teaspoons Dijon mustard1 extra large egg yolk at room temperature 1 1/2 teaspoons kosher salt3/4 teaspoons black pepper freshly ground 3/4 cup olive oil1/2 pound Roquefort cheese3 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.