Simple Recipes for Every Day
Endive and Roquefort Salad with Pear Vinaigrette
- 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
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
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.
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.