Ingredients
Scale
- 6 medium heads Belgian endives
- 4 ounces Roquefort cheese
- 1½ pears, cored and thinly sliced
- ⅓ cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- Sea salt to taste
- Candied walnuts
- Chopped fresh chives or tarragon
Instructions
- Prepare the vinaigrette: Blend olive oil, Dijon mustard, lemon juice, honey, sea salt, and half a pear until smooth. Transfer to a jar and mix in minced shallot.
- Assemble the salad: Arrange endive leaves on a platter, layer sliced pears on top, drizzle with vinaigrette, and finish with crumbled cheese, chopped herbs, and candied walnuts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg