Endive, Pear and Roquefort Salad

By LadyRev-2

This recipe originally called for making the dressing. I use Girard's Champagne dressing.

Also, I have made this with canned pears and it was excellent.

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 good olive oil
• 2 ripe Bartlett pears, halved, cored, and sliced
• 1/4 pound good Roquefort cheese
• 1/2 cup toasted walnut halves

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.