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    You are in: Home / Recipes / Endive, Pear and Roquefort Salad Recipe
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    Endive, Pear and Roquefort Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Pianolady's Note:

    This is a wonderful recipe by Ina Garten / The Barefoot Contessa. It is from her book "Barefoot in Paris". We paid $9.95 each for a lesser endive salad a few nights ago, so I vowed to find one to make at home and boy, did we love this!! I couldn't wait to share, and hope you like it! (Please note: this recipe has one raw egg yolk...)

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    Units: US | Metric


    1. 1
      Trim off the core end of each head of endive and slice it in half lengthwise.
    2. 2
      Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
    3. 3
      In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt and pepper.
    4. 4
      Slowly whisk in the olive oil to make an emulsion.
    5. 5
      Toss the pears with some vinaigrette and place on the endive.
    6. 6
      Drizzle the remaining vinaigrette over the endive leaves to moisten them.
    7. 7
      Crumble the Roquefort onto the endive.
    8. 8
      Sprinkle with walnuts and serve at room temperature.
    9. 9

    Ratings & Reviews:


    Nutritional Facts for Endive, Pear and Roquefort Salad

    Serving Size: 1 (895 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 704.3
    Calories from Fat 487
    Total Fat 54.2 g
    Saturated Fat 13.0 g
    Cholesterol 96.9 mg
    Sodium 1288.9 mg
    Total Carbohydrate 43.9 g
    Dietary Fiber 26.0 g
    Sugars 13.1 g
    Protein 20.9 g

    The following items or measurements are not included:

    champagne vinegar

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