Endive, Pear, and Roquefort Salad

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 3

This salad comes together in minutes and turns into a luxurious, restaurant-quality appetizer, captivatingly combining the bitterness of endive with the sweetness of pears and the velvety smoothness of Roquefort cheese with crunchy walnuts. The salad is drizzled with a tart vinaigrette and served immediately.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4-6 heads of Belgian endive
1.5 tbsp champagne vinegar or white wine vinegar
3/4 tsp Dijon mustard
1 egg yolk, room temperature
3/4 tsp salt
0.5 tsp freshly ground black pepper
6 tablespoons of high-quality olive oil
2 ripe Bartlett pears, halved, cored and thinly sliced
110 g of high-quality Roquefort
0.5 cups roasted walnut halves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: endive salad, pears, Roquefort cheese, walnuts, champagne vinegar

Cooking the dish according to the recipe:

Trim the base of each endive head and cut them in half lengthwise. Remove the cores, separate the leaves, and place 1.5–2 heads of endive on each plate.
In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and black pepper. Gradually whisk in the olive oil until the mixture forms an emulsion. Toss the pears with some of the vinaigrette and place on top of the endive.

Drizzle the remaining vinaigrette over the endive leaves to moisten them. Top with crumbled Roquefort cheese. Sprinkle with walnuts and serve at room temperature.

Categories:

recipe / Summer dishes / Dinner / Salads / Vegetable salads / French cuisine / Ina Garten / The Barefoot Countess