Endive Pear and Roquefort Salad


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 halves


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

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