ENDIVE, PEAR AND ROQUEFORT SALAD

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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

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!

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