Best 2 Endive Pear And Roquefort Salad Recipes

Indulge in a symphony of flavors with our endive, pear, and Roquefort salad, a culinary masterpiece that combines the delicate bitterness of endive, the crisp sweetness of pears, and the pungent savoriness of Roquefort cheese. This tantalizing salad is a delightful balance of textures and tastes, offering a refreshing starter or a light lunch.

The endive, with its slightly bitter notes, provides a crisp base for the salad. The pears, with their natural sweetness, add a touch of juicy freshness. The Roquefort cheese, with its distinctive blue veins and sharp flavor, adds a piquant touch that elevates the salad to new heights. Topped with a drizzle of honey-balsamic vinaigrette, this salad is a harmonious blend of flavors that will leave you craving for more.

Let's cook with our recipes!

ENDIVE, PEAR, AND ROQUEFORT SALAD

Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Time 15m

Yield 3 servings

Number Of Ingredients 10

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

Steps:

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.

ENDIVE, PEAR AND ROQUEFORT SALAD

Endive, Pear and Roquefort Salad image

This is a wonderful recipe by Ina Garten / The Barefoot Contessa. It is from her book "Barefoot in Paris". We paid $9.95 each for a lesser endive salad a few nights ago, so I vowed to find one to make at home and boy, did we love this!! I couldn't wait to share, and hope you like it! (Please note: this recipe has one raw egg yolk...)

Provided by Pianolady

Categories Pears

Time 15m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 heads 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 fresh ground black pepper
6 tablespoons olive oil
2 ripe bartlett pears (halved, cored and sliced)
1/4 lb of good Roquefort cheese
1/2 cup of toasted walnut halves

Steps:

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.
Enjoy!

Tips:

Select ripe pears: Choose firm but ripe pears that yield slightly to gentle pressure. Avoid pears that are too soft or bruised.
Use high-quality Roquefort cheese: Look for Roquefort cheese with a creamy texture and blue-green veins. Avoid cheeses that are crumbly or dry.
Make the dressing ahead of time: The dressing can be made up to 2 days in advance and stored in the refrigerator. This allows the flavors to meld and develop.
Toast the walnuts: Toasting the walnuts adds a nutty flavor and aroma to the salad. Be sure to watch them closely so they don't burn.
Assemble the salad just before serving: This will prevent the pears from oxidizing and turning brown.

Conclusion:

This endive, pear, and Roquefort salad is a delicious and elegant dish that is perfect for a special occasion. The combination of sweet pears, tangy Roquefort cheese, and bitter endives is simply divine. The walnuts add a nice crunch and the dressing ties everything together perfectly. This salad is sure to impress your guests!