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Gallery Endive with Pears, Walnuts, and Roquefort Credit: Anna Williams Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 tablespoons sherry vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup extra-virgin olive oil 2 tablespoons walnut oil 2 large heads endive (about 13 ounces), outer leaves reserved, remaining leaves sliced into 1/2-inch pieces 1 pear, cored and sliced 1/4 inch thick 1/2 cup toasted walnut halves 1/2 cup crumbled Roquefort cheese
Gallery Endive with Pears, Walnuts, and Roquefort Credit: Anna Williams
Recipe Summary Servings: 4
Gallery
Endive with Pears, Walnuts, and Roquefort Credit: Anna Williams
Endive with Pears, Walnuts, and Roquefort
Credit: Anna Williams
Endive with Pears, Walnuts, and Roquefort
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons sherry vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup extra-virgin olive oil 2 tablespoons walnut oil 2 large heads endive (about 13 ounces), outer leaves reserved, remaining leaves sliced into 1/2-inch pieces 1 pear, cored and sliced 1/4 inch thick 1/2 cup toasted walnut halves 1/2 cup crumbled Roquefort cheese
Directions
In a small bowl, whisk together vinegar, salt, and pepper. Slowly whisk in oils; set aside. In a medium bowl, combine whole and cut-up endive, pear slices, walnuts, and cheese. Drizzle with dressing; gently toss to coat evenly. Divide among four salad bowls. Serve immediately.
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All Reviews for Endive with Pears, Walnuts, and Roquefort
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Endive with Pears, Walnuts, and Roquefort
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest