Ingredients
4 to 6 heads of Belgian endive 1½ tablespoons Champagne vinegar or white wine vinegar ¾ teaspoon Dijon mustard 1 egg yolk at room temperature ¾ teaspoon Kosher Salt ½ teaspoon freshly ground black pepper 6 tablespoons good Olive Oil 2 ripe Bartlett Pear halved, cored, and sliced ¼ lb good Roquefort cheese ½ cup toasted walnut halvesDescription
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. Sl
LifeStyle FOOD
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter