Chicory, pear, and Roquefort salad

  • 4 to 6 heads of chicory
  • 1 1/2 tbsp Champagne vinegar or white wine vinegar
  • 3/4 tsp Dijon mustard
  • 1 egg yolk, at room temperature
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 6 tbsp good olive oil
  • 2 ripe pears, halved, cored, and sliced
  • 125g good Roquefort cheese
  • 70g toasted walnut halves
1) Trim off the core end of each head of chicory 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.

2) In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion.

3) 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.

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