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Simple Recipes for Every Day

Endive and Roquefort Salad with Pear Vinaigrette

An Endive and Roquefort Salad sprinkled with candied walnuts and fresh chives on a serving plate
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  5 min

Ingredients

Pear Vinaigrette

  • ⅓ cup extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1 tablespoon honey
  • ½ teaspoon sea salt
  • ½ of a pear, cored
  • 2 tablespoons finely minced shallot (from 1 small shallot)

Salad

  • 1½ pears, cored and thinly sliced
  • 6 medium heads Belgian endives, trimmed and leaves separated
  • 4 ounces Roquefort or Blue cheese, crumbled
  • 3 tablespoons chopped fresh chives or tarragon
  • 1 cup candied walnuts, store-bought or homemade

Method

  1. Make the vinaigrette. In the base of a blender or food processor, combine the olive oil, mustard, lemon juice, honey, salt, and pear. Blend until smooth. Transfer to a jar, then add the shallot. Secure the lid and shake to combine.

  2. Spread the endive leaves and sliced pears out on a serving platter. Drizzle with the dressing. Sprinkle with the Roquefort, chives, and walnuts and serve.