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 poundridgeny
Wilton, CT
on December 25, 2012
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Wonderful! Made it for Christmas Eve and everyone loved it!
By dpiper_6334775
New York, NY
on October 11, 2012
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This is the Contessa at her Barefoot best. The bitterness of the endive, with the sweetness of pear, creamy blue cheese, crunch of nuts and tang of the vinaigrette is just right. I didn't change a thing. It's quick, easy, and the result is an elegant salad worthy of any upscale restaurant. I served it as the first course at a friend's birthday dinner and guests raved.
By mappusml_4786152
Bluffton, SC
on November 27, 2010
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This was delicious! I didn't serve as a salad, but instead served on individual leaves of the endive as finger food. They were a big hit!
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