Endive, pear and Roquefort salad

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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 sliced
  • 1/4 pound good Roquefort cheese
  • 1/2 cup toasted walnut halves

Use imperial measurements

Method

How to make Endive, pear and Roquefort salad

1) 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 one-and-a-half to two 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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