Endive, Pear, and Roquefort Salad

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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