Best Watercress And Endive Salad With Pears And Roquefort Recipes

ENDIVE, PEAR, AND ROQUEFORT SALAD

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.

WATERCRESS, WALNUT, AND ROQUEFORT SALAD

Steps:

• Make caramelized walnuts:
• Preheat oven to 350°F.
• In baking pan toast nuts in oven until golden and fragrant, about 10 minutes. In a small bowl stir together caramelized-walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts. Transfer mixture to a bowl and cool. Break walnuts apart.
• Make dressing:
• Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice. Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.
• Trim endive and cut into julienne strips. Discard coarse stems from watercress and toss with endive and dressing. Top salad with Roquefort and walnuts.

WATERCRESS, PEAR AND GORGONZOLA SALAD

Steps:

• Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
• Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.

PEAR, ENDIVE AND WATERCRESS SALAD

Steps:

• Slice goat cheese into 6 equal portions; form each into ball. Flatten cheese balls into 2-inch-diameter rounds. Place breadcrumbs in shallow dish. Coat cheese rounds completely with breadcrumbs. Cover and chill at least 1 hour.
• Mix vinegar, garlic clove, shallot and Dijon mustard in blender. With machine running, gradually add walnut oil. Season dressing to taste with salt and pepper. Set dressing aside.
• Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add cheese rounds to skillet and sauté until golden, about 2 minutes per side. Transfer cheese rounds to paper towels; let drain completely.
• Toss pears, endive and watercress in large bowl with enough dressing to coat. Divide salad among 6 plates. Sprinkle walnuts over salads. Place 1 goat cheese round in center of each salad and serve.

WATERCRESS, ENDIVE SALAD

Steps:

• Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.

ENDIVE, ORANGE AND ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
• Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.