Endive, Pear, and Roquefort Salad (Serves 3)
Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Photo: Quentin Bacon
4 to 6 heads of Belgian endive
1 1/2 tablespoons champagne vinegar or white wine vinegar
¾ teaspoon Dijon mustard
1 egg yolk, at room temperature
¾ teaspoons kosher salt
½ teaspoon freshly ground black pepper
6 tablespoons good olive oil
¼ pound good Roquefort cheese
2 ripe Bartlett pears, halved, cored, and sliced
1/2 cup toasted walnut halves
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 ½ 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.