ENDIVE SALAD WITH PEARS, ROQUEFORT AND WALNUTS AND DIJON VINAIGRETTE
Provided by Food Network
Number Of Ingredients 9
Steps:
- To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately.
ENDIVE SALAD WITH PEAR & WALNUTS
Make and share this Endive Salad With Pear & Walnuts recipe from Food.com.
Provided by Chandra M
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the Dijon and mustard.
- Season with the 1/4 teaspoon salt and some pepper.
- Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
- Wash and dry the endive and separate the leaves onto 4 plates (1 endive per person).
- Top the endive evenly with the pear, walnuts, cheese, and avocado.
- To serve: drizzle the dressing over and top with black pepper.
Nutrition Facts : Calories 533.4, Fat 40.6, SaturatedFat 11.6, Cholesterol 31.9, Sodium 940.2, Carbohydrate 31.7, Fiber 21.9, Sugar 6.5, Protein 19.2
ENDIVE AND PEAR SALAD
Provided by Susannah Locketti
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Clean the endive with a dry paper towel and slice off the bottom to separate the leaves. Arrange the leaves around the edge of a large platter. Fill the inside with torn romaine leaves. Cut the pear into thin slices and arrange throughout the platter. Sprinkle the gorgonzola and walnuts on top and season with pepper.
- In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm. Stir with a small whisk. Drizzle the dressing over the salad.
- From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.
ENDIVE, PEAR, AND ROQUEFORT SALAD
Provided by Ina Garten
Time 15m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
- 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. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.
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