Description

Elevate your dining experience with this vibrant Endive and Roquefort Salad with Pear Vinaigrette. Perfect for holiday gatherings or a simple weeknight dinner, this salad combines the crispness of Belgian endives with the sweetness of ripe pears and the tangy creaminess of Roquefort cheese. The homemade pear vinaigrette adds a delightful finish, making every bite a harmonious blend of flavors and textures. With its stunning presentation and gourmet flair, this salad is sure to impress your guests and become a favorite in your recipe repertoire.

Ingredients

Scale

⅓ cup extra-virgin olive oil
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon honey
½ teaspoon sea salt
½ of a pear, cored
2 tablespoons finely minced shallot
1½ pears, cored and thinly sliced
6 medium heads Belgian endives, trimmed and leaves separated
4 ounces crumbled blue cheese or cheese alternative
3 tablespoons chopped fresh chives or tarragon
1 cup candied walnuts

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Instructions

For the vinaigrette, combine olive oil, Dijon mustard, fresh lemon juice, honey, sea salt, and a cored pear in a blender. Blend until smooth.
Transfer the dressing to a jar, add finely minced shallot, secure the lid, and shake well to combine.
On a serving platter, spread out the endive leaves. Layer thinly sliced pears on top.
Drizzle with the prepared vinaigrette and sprinkle crumbled cheese over everything.
Finish with chopped chives or tarragon and candied walnuts before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: European

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 10g
Sodium: 320mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 5g
Cholesterol: 10mg