Endive, Pear, and Roquefort Salad

By sdubbs

Ingredients

• 9 to 12 heads of Belgian endive
• 3 tablespoons champagne vinegar or 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 teaspoon freshly ground black pepper
• 3/4 cup good olive oil
• 1/2 pound good Roquefort cheese
• 3 ripe Bartlett pears, halved, cored, and sliced
• 1 cup toasted walnut halves

Details

Servings 6

Preparation

Step 1

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.