Endive, Pear and Roquefort Salad
9 to 12 heads of Belgian endives 3/4 tsp. fresh ground
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.