Endive, Pear, and Roquefort Salad
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 15 minutes
Source: Barefoot Contessa
| 4 to 6 heads | Belgian endive, or mixed salad green |
| 1 1/2 tablespoons | White wine vinegar, or Champagne 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 | olive oil |
| 2 | pears, ripe Bartlett, halved, cored & sliced |
| 1/4 pound | Roquefort cheese, or blue cheese |
| 1/2 cup | toasted walnut halves |
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.
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