Endive, Pear, and Roquefort Salad

Name: Endive, Pear, and Roquefort Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 3
Cuisine: Global
Ingredients: 2 ripe Bartlett pears, halved, cored, and sliced; 4 heads Belgian endive; 1 teaspoons freshly ground black pepper; 1 teaspoons Dijon mustard; 1 egg yolk, at room temperature; 1 teaspoons kosher salt; 6 Tbsps good olive oil; 113 grams good Roquefort cheese; 118 milliliters toasted walnut halves; 2 Tbsps Champagne vinegar or white wine vinegar

You can never have too many main course recipes, so give Endive, Pear, and Roquefort Salad a try. One portion of this dish contains approximately 13g of protein, 54g of fat, and a total of 624 calories. This recipe serves 3. Head to the store and pick up wine vinegar, olive oil, walnut halves, and a few other things to make it today. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert. From preparation to the plate, this recipe takes approximately 15 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Watch how to make this recipe.

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

Ingredients you will need

Endive

Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.

Ingredients you will need

Endive

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.

Ingredients you will need

Vinaigrette