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 teaspoon 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.
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By Renie05
Schaumburg, IL
on March 08, 2011
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This is also one of my favorite salads. Since I didn't have endive, tonight I substituted for baby leaf spinach. It's simple but elegant, and the flavors are great! Thank you Ina
By LKeyes
New York, NY
on September 21, 2008
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This is hands-down my favorite salad. I find I almost always have all of the ingredients on hand, and specifically pick up endive on every grocery trip so I can make this. It can be a lovely side, or a hearty salad. At times I dont have pears on hand, but an apple or orange slices work just as well. My husband requests this salad often.
By Chef-K
Worden, IL
on March 24, 2008
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I served these as a starter for an Easter Brunch, and they pack a lot of wow factor. They make such a beautiful presentation, and the flavors and textures work so incredibly well together. I think it's my favorite salad! My husband told me to keep this years Easter brunch menu, and repeatedly throughout the day told me how good it was. Thank you Ina and foodnetwork for making it easy for me to impress my husband and my guests!
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