Endive, Pear and Roquefort Salad


Serves 6


    9 to 12 heads of Belgian endives                         3/4 tsp. fresh ground pepper
    3 Tbsp. champagne vinegar or                             3/4 cup good olive oil
    white wine vinegar                                                 ˝ lb. good Roquefort cheese
    1 ˝ tsp. Dijon mustard                                           3 ripe Bartlett pears, halved
    1 extra-large egg yolk, room                                  cored and sliced
    temperature (optional)                                         1 cup toasted walnut halves

   1 ˝ tsp. sea salt







Tip off the core end of each head of endive and slice it in half lengthwise.


Cut out the core and separate the leaves. Place 1 ˝ to 2 heads of endives on each plate.


In a medium bowl, whisk together the vinegar, mustard, egg yolk (option­al), salt and pepper.


Slowly whisk in the olive oil to make an emulsion.


Toss the pears with some of the vinaigrette and place on the endives.


Drizzle the remaining vinaigrette over the endive leaves to moisten them Crumble the Roquefort onto the endives.


Sprinkle with walnuts and serve at room temperature.