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Endive, Pear and Roqueford Salad Recipe

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This recipe for Endive, Pear and Roqueford Salad is from Jennifer's Christmas Cookbook (Casey), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 to 6 heads of Belgian endive
1 1/2 T Champagne vinegar or white wine vinegar
3/4 tsp Dijon mustard
1 egg yolk, at room temperature
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
6 T good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 lb good Roquefort cheese
1/2 c toasted walnut halves
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
From Casey's cookbook to her mother.

 

 

 

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