Best Enduive Pear And Roquefort Salad Recipes

WATERCRESS AND ENDIVE SALAD WITH PEARS AND ROQUEFORT

Watercress and Endive Salad With Pears and Roquefort image

Pears go wonderfully with all types of blue cheese, whether Roquefort, Stilton, Gorgonzola or an American blue such as Maytag.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, salads and dressings

Time 10m

Yield Serves four

Number Of Ingredients 13

Ingredients

1 large, ripe but firm Comice or Bartlett pear
2 teaspoons fresh lime juice
2 tablespoons pecans 1 ounce, lightly toasted
1 bunch watercress, trimmed about 4 ounces
2 endives, broken into leaves
2 ounces Roquefort, Stilton or another blue cheese, crumbled
2 teaspoons chopped fresh tarragon
1 tablespoon sherry or Champagne vinegar
1/2 to 1 teaspoon Dijon mustard, to taste
Salt
freshly ground pepper
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil

Steps:

Peel, core and thinly slice the pear. Cut the slices in half so they're not too long. Toss with the lime juice.
Combine the pears, pecans, watercress, endive, blue cheese and tarragon in a large bowl. Whisk together the vinegar, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad, and serve.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 319 milligrams, Sugar 5 grams, TransFat 0 grams

ENDIVE SALAD WITH PEARS, ROQUEFORT AND WALNUTS AND DIJON VINAIGRETTE

Endive Salad with Pears, Roquefort and Walnuts and Dijon Vinaigrette image

Provided by Food Network

Number Of Ingredients 9

Ingredients

1 tablespoon Dijon mustard
1-ounce red wine vinegar
1 teaspoon minced shallots
2 ounces extra virgin olive oil
Salt and pepper, to taste
6 endives, center removed and julienned
2 pears, cored and cut into medium dice
3 ounces shelled walnuts
3 ounces crumbled Roquefort cheese

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 PEARS, ROQUEFORT AND WALNUTS AND DIJON VINAIGRETTE

Endive Salad with Pears, Roquefort and Walnuts and Dijon Vinaigrette image

Provided by Food Network

Time 15m

Number Of Ingredients 9

Ingredients

1 tablespoon Dijon mustard
1-ounce red wine vinegar
1 teaspoon minced shallots
2 ounces extra virgin olive oil
Salt and pepper, to taste
6 endives, center removed and julienned
2 pears, cored and cut into medium dice
3 ounces shelled walnuts
3 ounces crumbled Roquefort cheese

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.;