Food Network UK

Endive, Pear, and Roquefort Salad

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Recipe by Ina Garten

Ingredients

  • 4 to 6 heads of Belgian chicory
  • 1 1/2 tablespoons Champagne vinegar or white wine vinegar
  • 3/4 teaspoon Dijon mustard
  • *1 egg yolk, at room temperature
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons good olive oil
  • 2 ripe Bartlett pears, halved, cored, and Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 1/4 pound good Roquefort cheese
  • 1/2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup toasted walnut halves

Use imperial measurements

Method

How to make Endive, Pear, and Roquefort Salad

Trim off the core end of each head of endive and Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please 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, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please 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.