Another Thanksgiving Salad
The Belgian endive and toasted walnuts give this salad its crunch.
Endive, Pear and Roquefort Salad
Prep: 15 minutes
Total: 15 minutes
Serves: 6-8 as a side
Ingredients
4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Red Anjou pears or Bartlett pears, halved, cored, and sliced (toss with lemon juice to keep their color
1/4 pound Roquefort cheese
1/2 cup toasted walnut halves
Directions
Trim off the core end of each head of endive and slice it in half lengthwise and then chop into 1/2” size pieces.
In a medium bowl, whisk together the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears gently with some vinaigrette, add the endive and toss with the remaining vinaigrette. Please on a serving platter. Crumble the Roquefort over the top, sprinkle with walnuts and serve at room temperature.
Recipe adapted from Ina Garten