Endive, Pear, and Roquefort Salad

Show: Barefoot ContessaEpisode: Bringing the Magic Home

Rated: 5 stars out of 5Rate itRead users' reviews (20)

RECIPE
COMMENTS & REVIEWS(20)

Prep Time:
15 min
Level:
Easy
Yield:
3 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: --
Total:: 15 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipes

All About…

Recipe Collections

Showing 1-10 of 25

View all 25 Salad Collections

Comments & Reviews

recipe Endive, Pear, and Roquefort Salad
Ashima New Haven, CT 11-10-2009
Flag

Great salad!
Rated: 5 stars out of 5

If you drizzle some honey over this, it adds another amazing layer to this yummy salad! One of my favorites!
recipe Endive, Pear, and Roquefort Salad
Eileen Lakeland, FL 08-27-2009
Flag

Love this salad!
Rated: 5 stars out of 5

I served this along with the Herb-Baked Eggs featured in this episode. So easy and so delicious, and they paired very... nicely. I followed the recipe exactly, and it came out beautifully, but I'm sure other tender lettuces would lend themselves very well, too. Read more
recipe Endive, Pear, and Roquefort Salad
Denise Benicia, CA 11-24-2008
Flag

Absolutely delicious
Rated: 5 stars out of 5

Wonderful textures and flavor. I love this salad!
recipe Endive, Pear, and Roquefort Salad
catherine hope mills, NC 03-02-2008
Flag

Delicious
Rated: 5 stars out of 5

I too had trouble finding all the ingredients at my market. I had to use another variety of pear, blue cheese, and lettuce... (romaine). It was still delicious- although I would not use romaine again but maybe a butter or bib lettuce. I had some of the dressing leftover and plan to use it tomorrow with cabbage for a coleslaw alongside some grilled chicken. I know that will be delicious as well!Read more
recipe Endive, Pear, and Roquefort Salad
Mari Phoenix, AZ 11-30-2007
Flag

Salad and appetizer.
Rated: 5 stars out of 5

What a great way to do the salad. This I served while people were talking and hanging around the kitchen and it was a super... hit. WHen I did the mayonaise I thought that it was too olive oil tasting and I use regular cheap salt and it was salty. I crossed my fingers and gave it a try anyway and it was a hit. I did use maytag blue cheese because my palate is not so fond of blue cheeses and rockefort could be really strong. This was worth every bite of it.Read more
recipe Endive, Pear, and Roquefort Salad
Melanie Panama City, FL 10-28-2007
Flag

awesome dressing
Rated: 3 stars out of 5

My husband and I loved the dressing, but weren't crazy about the endive. We've officially tried it cooked and raw, and it's... just not our thing. I will definitely try this with other lettuces, though, as others suggested. My pears weren't ripe enough because it was a last-minute decision, but I'm sure it'd be awesome when they're juicier versus a little too apple-like. The Roquefort was a perfect cheese, though, we loved it. I served it with the herbed-baked eggs. A definite keeper with adjustments.Read more