Best 3 Pear And Roquefort Salad Recipes

Indulge in a symphony of flavors with our Pear and Roquefort Salad, a culinary masterpiece that combines the sweetness of ripe pears, the piquant sharpness of Roquefort cheese, and the nutty crunch of walnuts. Dressed in a luscious honey-mustard vinaigrette, this salad offers a delightful balance of textures and tastes, making it a perfect appetizer or light lunch.

Accompanying this main recipe are two additional variations that cater to diverse preferences. The Pear, Bacon, and Blue Cheese Salad introduces smoky bacon and tangy blue cheese, while the Pear and Goat Cheese Salad offers a milder cheese option with a hint of earthiness. Both variations boast their own unique dressings, ensuring that there's something for every palate to savor.

Each recipe is meticulously detailed with precise ingredient measurements and step-by-step instructions, guaranteeing a seamless cooking experience. Whether you're a seasoned chef or a novice cook, these recipes empower you to recreate these exquisite salads in the comfort of your own kitchen. So, embark on this culinary journey and tantalize your taste buds with the delectable flavors of Pear and Roquefort Salad, along with its enticing variations.

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!

PEAR AND ROQUEFORT SALAD

Pear and Roquefort Salad image

Make and share this Pear and Roquefort Salad recipe from Food.com.

Provided by dicentra

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 ripe pears
lemon juice
6 ounces salad greens
6 ounces Roquefort cheese
1/2 cup hazelnuts, chopped
2 tablespoons hazelnut oil
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
salt and black pepper

Steps:

To make the dressing, mix together the oils, vinegar and mustard in a bowl or jar.
Peel, core and slice the pears and toss them with the lemon juice.
Divide the salad leaves among four plates, then place pears on top. Crumble cheese and sprinkle over salad along with the hazelnuts.
Spoon over the dressing and serve.

Tips:

Choose ripe pears that are firm to the touch and have no blemishes.
Use a sharp knife to thinly slice the pears.
If you don't have Roquefort cheese, you can substitute another blue cheese, such as Gorgonzola or Stilton.
To make the dressing, whisk together the olive oil, vinegar, honey, mustard, salt, and pepper until well combined.
Arrange the pears, cheese, walnuts, and dressing on a serving platter.
Serve immediately or chill for later.

Conclusion:

Pear and Roquefort salad is a delicious and elegant dish that is perfect for any occasion. The combination of sweet pears, salty cheese, crunchy walnuts, and tangy dressing is sure to please everyone. A healthy salad that is packed with flavor and nutrients, this dish should be a staple in your recipe box.