Best 2 Endive Pear And Roquefort Salad Recipes

Endive, pear, and Roquefort salad is a classic combination of flavors that delights the palate. The bittersweet endive, sweet and juicy pear, and salty, tangy Roquefort cheese create a harmonious balance of flavors that is both refreshing and satisfying. This elegant salad is a perfect starter or lunch dish, and it can also be served as a side dish to grilled or roasted meats. With its vibrant colors and contrasting textures, this salad is sure to impress your guests and leave them wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

ENDIVE, PEAR, AND ROQUEFORT SALAD

Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Time 15m

Yield 3 servings

Number Of Ingredients 10

Ingredients

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

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.

ENDIVE, PEAR AND ROQUEFORT SALAD

Endive, Pear and Roquefort Salad image

This is a wonderful recipe by Ina Garten / The Barefoot Contessa. It is from her book "Barefoot in Paris". We paid $9.95 each for a lesser endive salad a few nights ago, so I vowed to find one to make at home and boy, did we love this!! I couldn't wait to share, and hope you like it! (Please note: this recipe has one raw egg yolk...)

Provided by Pianolady

Categories Pears

Time 15m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 heads Belgian endive
1 1/2 tablespoons champagne vinegar (or white wine vinegar)
3/4 teaspoon Dijon mustard
1 egg yolk (at room temperature)
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 tablespoons olive oil
2 ripe bartlett pears (halved, cored and sliced)
1/4 lb of good Roquefort cheese
1/2 cup of toasted walnut halves

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.
Enjoy!

Tips:

Choose ripe pears that are firm but not too hard. They should yield slightly to pressure.
Use a sharp knife to cut the pears into thin slices. This will help them retain their shape and texture in the salad.
If you don't have any Roquefort cheese, you can substitute another blue cheese, such as Gorgonzola or Stilton.
Use a light hand when dressing the salad. A little bit of vinaigrette goes a long way.
Serve the salad immediately after assembling it. The pears will start to brown if they sit for too long.

Conclusion:

This endive, pear, and Roquefort salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is also a great way to showcase seasonal produce. The pears provide a sweet and juicy contrast to the bitter endive and salty Roquefort cheese. The walnuts add a crunchy texture and the vinaigrette dressing brings all the flavors together. This salad is sure to be a hit with your friends and family.