Recipe Home | Salad Recipes

Endive, Fresh Pear and Roquefort Salad

Ingredients:

8-11 heads of Belgian endive
3 TBS. champagne vinegar
1½ tsp. dijon mustard
1 egg yolk
2 tsp. Wildwood Blends All-Purpose Seasoning
¾ cup olive oil
½ lbs. Roquefort cheese
3-4 bartlett pears halved, cored and sliced
1 cup toasted walnut halves


Trim and core endive. Slice it in half length wise. Separate leaves and arrange on plates.

Whisk together vinegar, mustard, egg yolk and all-purpose seasoning. Slowly whisk in the oilve oil to make emulsion. Toss the pears with some of the dressing then place on endive. Drizzle remaining dressing over the endive, crumble the Roquefort on top and sprinkle with the walnuts. Serve at room temp.