Ingredients
- 4 to 6 heads of Belgian endive
- 1 1/2 tablespoons Champagne vinegar or white wine vinegar
- 3/4 teaspoon Dijon mustard
- 1 egg yolk*, at room temperature
- 3/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons good olive oil
- 2 ripe Bartlett pears, halved, cored, and sliced
- 1/4 pound good Roquefort cheese
- 1/2 cup toasted walnut halves
Directions
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.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By jcransto
on February 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this for a starter last night and it was awesome. I used Ajou pears instead and Danish blue cheese which was a little bit creamier.I also took another cooks advice and added the Proschuitto peices on top after drizzling with the dressing. Altogether the mixture of sweet,tangy and saltly make this one delicious and easy to make salad.
By Renie05
Schaumburg, IL
on January 21, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this for dinner tonight, and it was incredibly delicious! I added small torn pieces of Proscuitto which was wonderful with the Pears and Roquefort cheese. The salad was filling enough to have alone. I have Ina's cookbook, Barefoot in Paris (my firstand have made 4 different recipes and each of them was great. Thank you Ina!
By Wader1955
phoenix, AZ
on February 18, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was a hit at a small party I threw.
Read all 7 reviews