French in a Flash: Roasted Endive and Pear Salad with Arugula, Walnuts, and Roquefort

Name: French in a Flash: Roasted Endive and Pear Salad with Arugula, Walnuts, and Roquefort
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 946 milliliters baby arugula; 4 servings Balsamic vinegar, to taste; 4 Belgian endives, quartered lengthwise; 4 servings Freshly ground black pepper; 2 Bosc pears, cored and stemmed, cut into 8 wedges each; 4 servings Kosher salt; 2 Tbsps olive oil, plus extra to taste; 113 grams Roquefort, cut in 4 to 6 slices (you could also crumble the cheese); 118 milliliters walnut halves

French in a Flash: Roasted Endive and Pear Salad with Arugula, Walnuts, and Roquefort might be just the side dish you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 10g of protein, 26g of fat, and a total of 341 calories. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes roughly 40 minutes. Head to the store and pick up baby arugula, roquefort, belgian endives, and a few other things to make it today. This recipe is typical of Mediterranean cuisine.

Instructions

Place rack in center of oven and preheat to 425°F. Arrange endives and pears in single layer on parchment lined rimmed baking sheet. Toss with 2 tablespoons olive oil and season to taste with salt and pepper. Roast until tender, about 30 minutes, turning once with a pair of tongs.

Ingredients you will need

Salt And Pepper

Olive Oil

Pear

Equipment you will use

Baking Sheet

Tongs

Oven

Arrange walnut halves on small, rimmed baking sheet and place in oven with endives and pears for last 5 minutes of cooking time. When toasted, roughly chop walnuts.

Ingredients you will need

Walnuts

Pear

Equipment you will use

Baking Sheet

Oven

Allow endives and pears to cool for 5 minutes at room temperature. Arrange on top of bed of baby arugula. Season salad lightly with salt and pepper. Top with walnuts and slices of Roquefort.

Ingredients you will need

Salt And Pepper

Baby Arugula

Roquefort Cheese

Walnuts

Pear

Drizzle with olive oil and balsamic vinegar to taste.

Ingredients you will need

Balsamic Vinegar

Olive Oil

Equipment

Baking Sheet

Tongs

Oven

Ingredients

Servings:

946milliliters

baby arugula 4servings

Balsamic vinegar, to taste 4

Belgian endives, quartered lengthwise 4servings

Freshly ground black pepper 2

Bosc pears, cored and stemmed, cut into 8 wedges each 4servings

Kosher salt 2Tbsps

olive oil, plus extra to taste 113grams

Roquefort, cut in 4 to 6 slices (you could also crumble the cheese)118milliliters

walnut halves

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Domaines Barons de Rothschild Reserve Speciale Bordeaux Blanc with a 4 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.