Endive, Pear and Roquefort Salad

"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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Ready In:
15mins
Ingredients:
10
Serves:
3
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ingredients

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directions

  • 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 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt and pepper.
  • Slowly 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.
  • Enjoy!

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